Mushroom & Barley Soup (Shulman)

A deeply savory mushroom and barley soup that builds its flavor in stages: onions and garlic first, then a generous pile of sliced mushrooms sauteed with white wine and thyme before the barley and broth go in for a long, slow simmer.

Toasting the barley in the pan with the sauteed vegetables for a few minutes before adding liquid is a smart move borrowed from risotto technique. It lightly toasts the outer hull and helps each grain hold its shape during the 40-minute simmer instead of turning to mush.

Dry sherry and fresh dill stirred in right at the end give this soup a warm, nutty finish with a bright herbal lift. The sherry is not optional. It rounds out the earthiness of the mushrooms and barley in a way that nothing else can.

The optional soy flakes add protein and body without changing the flavor. They dissolve into the broth and thicken it slightly, making each spoonful feel richer.

Kitchen Tips

• Use a mix of mushroom varieties if you can: cremini, shiitake, and button together create more depth than a single type.
• Pearl barley absorbs a lot of liquid. The soup will thicken significantly as it sits. Add extra broth when reheating leftovers.
• Press the garlic rather than mincing it. Pressed garlic releases more of its oils and distributes more evenly through the soup.
• This soup is even better the next day after the flavors have melded overnight.

Variations

• Add a splash of cream or a dollop of sour cream when serving for a richer, Eastern European-style bowl.
• Swap pearl barley for farro or wheat berries for a chewier grain texture.
• Use dried porcini mushrooms rehydrated in warm water for an even more intense mushroom flavor. Add the soaking liquid to the broth.