Quick Mushroom and Barley Broth

Name: Quick Mushroom and Barley Broth
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 12 oz (340 g) mixed fresh mushrooms (cremini, button, shiitake), cleaned and sliced ¼ inch thick; ⅓ cup (65 g) pearl barley, rinsed; 6 cups (1440 ml) vegetable stock; 4 sprigs (4 g) fresh thyme sprigs; 1 leaf bay leaf; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A warming Polish mushroom broth enriched with pearl barley and fresh thyme. This soup comes together in 30 minutes, with a rich umami flavor from a mix of mushrooms and a comforting, slightly chewy texture from the barley. Perfect as a light main course or elegant starter.

Prep: 10 min
Cook: 25 min
Total: 35 min
Makes: 4 servings (about 5 cups total)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients prepped and measured before you start cooking
Use a mix of mushrooms (cremini, button, shiitake) for best flavor depth
If using dried mushrooms, soak them in warm water for 5 minutes first to rehydrate

1
Sauté the onion
- Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and fragrant.
- The onion should become translucent at the edges.
+ Show details− Hide details
Ready when: Onion is translucent and fragrant
Tip: Don't let the onion brown; keep the heat at medium to preserve the delicate broth flavor.
2
Add the mushrooms
- Add the sliced mushrooms to the pot with the onion.
- Stir well to coat with the oil.
- Cook over medium heat, stirring occasionally, for 5–6 minutes.
- The mushrooms will release their moisture and begin to soften.
- The liquid in the pot will increase as they release their juices.
+ Show details− Hide details
Ready when: Mushrooms are softened and have released liquid into the pot
Tip: Use a mix of mushroom varieties for deeper, more complex umami flavor. Cremini and shiitake add earthiness.
3
Add stock and barley
- Pour the vegetable stock into the pot.
- Add the rinsed pearl barley, thyme sprigs, and bay leaf.
- Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
+ Show details− Hide details
Ready when: The broth reaches a gentle, rolling boil
Tip: Rinse the barley beforehand to remove excess starch and prevent the broth from becoming too cloudy.
4
Simmer until barley is tender
- Reduce the heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally.
- The barley should become tender but still have a slight chew to it.
- Taste the broth as it cooks—the flavors will deepen as the barley absorbs liquid and the mushroom essence infuses the stock.
+ Show details− Hide details
Ready when: Barley is tender but still has a slight bite; broth is flavorful
Tip: Stir every few minutes to ensure even cooking and prevent sticking on the bottom of the pot.
5
Season and finish
- Remove the thyme sprigs and bay leaf from the pot using a slotted spoon or tongs.
- Taste the broth and season generously with kosher salt and freshly ground black pepper.
- Stir well to incorporate the seasoning.
- If you prefer a slightly stronger mushroom flavor, you can simmer an additional 1–2 minutes.
+ Show details− Hide details
Ready when: Broth is seasoned to your taste and herbs are removed
Tip: Add salt gradually and taste between additions, as the stock may already contain some salt.
6
Serve hot
- Ladle the mushroom and barley broth into four bowls.
- Garnish each serving with fresh chopped parsley if desired.
- Serve immediately while steaming hot.
+ Show details− Hide details
Tip: Serve with crusty rye bread or dark bread for a traditional Polish meal.

Good to know

Tips

This broth is best enjoyed immediately while the barley is still tender and the aroma is strongest. The longer it sits, the more the barley softens and absorbs liquid.
For a creamier version, stir in 2–3 tablespoons of sour cream or heavy cream just before serving, or swirl it on top of each bowl.
Add other vegetables if desired: thinly sliced carrots or celery cooked alongside the onion (in step 1), or diced potatoes added with the stock (in step 3). These will extend the cooking time by 5–8 minutes.
To make this broth more substantial, serve it with Polish rye bread, dark bread, or alongside a simple green salad dressed with vinaigrette.

Make ahead

You can prepare the broth up to 1 day ahead. Cool completely, store in the refrigerator in an airtight container, and gently reheat over medium heat on the stovetop before serving.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. To reheat from frozen, thaw overnight in the fridge, then warm gently over medium heat on the stovetop until heated through, about 10–12 minutes.

Substitutions

pearl barley → buckwheat groats or farro. Both cook in similar time (12–15 minutes). Buckwheat will make the broth slightly earthier; farro adds a nutty note. Adjust cooking time by 1–2 minutes if needed.
fresh thyme sprigs → 1 tsp dried thyme or 2–3 dried oregano sprigs. Dried herbs are more concentrated, so use half the amount. Add during simmering in step 3 and leave in the pot—it will break down and distribute throughout the broth.
mixed fresh mushrooms (cremini, button, shiitake) → 1 oz (28 g) dried mushroom (porcini or shiitake) mixed with 11 oz (312 g) fresh button or cremini mushrooms. Rehydrate dried mushrooms in 1 cup warm water for 5 minutes, then strain (saving the soaking liquid) and chop. Replace 1 cup of the vegetable stock with the mushroom soaking liquid for deeper umami.
vegetable stock → chicken or beef stock. Chicken stock will lighten the broth slightly; beef stock will make it richer and darker. The barley and mushrooms work equally well with either.