Pearl Barley & Mushroom Soup
A thick, warming Eastern European soup with pearl barley, chestnut mushrooms, dried porcini, and aromatic vegetables. 195 kcal per serving, satisfying and completely plant-based.
- pearl barley, rinsed 80g dry
- chestnut mushrooms, thickly sliced 200g
- dried porcini mushrooms 10g
- hot water (for soaking porcini) 200ml
- onion, finely diced 1
- carrot, diced small 1
- celery sticks, sliced 2
- garlic cloves, minced 2
- vegetable stock 1 litre
- olive oil 1 tsp
- soy sauce 1 tbsp
- flat-leaf parsley, chopped large handful
- to taste salt & black pepper
- 1
Soak the dried porcini in 200ml hot water for 20 minutes. Drain, reserving the soaking liquid. Roughly chop the rehydrated porcini.
- 2
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Add carrot, celery, and garlic. Cook a further 4 minutes.
- 3
Add chestnut mushrooms and the chopped porcini. Cook for 5–6 minutes until the mushrooms are golden and any liquid has evaporated.
- 4
Add the rinsed pearl barley, vegetable stock, strained porcini soaking liquid, and soy sauce. Bring to a boil.
- 5
Reduce heat, cover, and simmer for 35–40 minutes until barley is tender and the soup has thickened.
- 6
Taste and adjust seasoning. The soy sauce adds depth without making it taste Asian — it should not be identifiable. Serve with a generous scatter of parsley.
In Poland and Belarus, barley mushroom soup, sometimes called krupnik, is the kind of meal that appears at every family table in winter. It is humble, thick, and nourishing. The combination of fresh and dried mushrooms creates a broth that is complex without any meat.
Pearl barley is an underrated grain: rich in beta-glucan fibre (the same kind found in oats), filling, and slow-releasing. This soup is even better the day after it is made, as the barley continues to absorb the stock overnight.
Frequently asked questions
Can I make this soup gluten-free?
Pearl barley contains gluten. Swap it for buckwheat groats or brown rice, add them later in the cooking, as both cook faster than barley.
What if I can't find dried porcini?
Use extra chestnut mushrooms plus a teaspoon of soy sauce for the deep umami the porcini normally provide.
How long does it keep?
Up to 4 days in the fridge, the flavour improves overnight. The barley keeps thickening, so loosen with a splash of stock when reheating. Freezes well for 3 months.
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