Classic Mushroom Barley Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This rich soup of mushrooms and barley, elevated with fresh thyme and a squeeze of lemon juice, is a more elegant (but no less satisfying) version of the New York deli staple.


  • 1 oz. dried porcini mushrooms
  • 1 cup boiling water
  • ¼ cup


  1. Place porcinis in a bowl and cover with boiling water; let sit until softened, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop. Pour soaking liquid through a fine-mesh sieve into a bowl, discarding any dirt or sediment. Set mushrooms and soaking liquid aside.
  2. Heat oil in a 6-qt. Dutch oven over medium-high. Add gar