Dinner

Russian Wild Mushroom & Barley Soup Recipe

Name: Russian Wild Mushroom & Barley Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Russian
Ingredients: 30g dried porcini mushrooms; 750ml boiling water (for soaking porcini mushrooms); 1½ tbsp olive oil; 20g unsalted butter; 250g mushrooms, roughly chopped; 1 medium carrot, peeled and finely diced; 1 celery stick, finely diced; 200g pearl barley; 800ml chicken, beef or veal stock; small bunch of dill, leaves chopped; Soured cream; Crusty bread

ByEthan Lark November 26, 2025November 26, 2025

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Introduction

This Russian wild mushroom and barley soup is a comforting, earthy dish perfect for chilly days. Packed with a variety of mushrooms and tender barley, it delivers rich flavors and a satisfying texture. Serve it with soured cream and crusty bread for a hearty meal.

Two white bowls filled with a chunky soup, each bowl showing about three layers: a clear brown broth base, topped with a mix of small diced orange carrots, mushrooms in light and dark brown shades, and small beige pearl barley, garnished with bright green dill sprigs. One bowl has a dollop of white cream on top, and both have silver spoons inside resting on the rim. The bowls sit on a light grey piece of cloth on a white marbled surface. To the side, there are two pieces of crusty brown bread with a rough texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30g dried porcini mushrooms
1½ tbsp olive oil
20g unsalted butter
250g mushrooms, roughly chopped
1 medium carrot, peeled and finely diced
1 celery stick, finely diced
200g pearl barley
800ml chicken, beef or veal stock
Small bunch of dill, leaves chopped
Soured cream and crusty bread, to serve

Instructions

Step 1: Cover the dried porcini mushrooms with 750ml boiling water and leave them to soak until softened.
Step 2: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the chopped mushrooms, carrot, and celery. Fry for about 10 minutes, until the carrots start to turn golden.
Step 3: Stir in the pearl barley and cook for another 2 minutes to toast it slightly.
Step 4: Drain the soaked porcini mushrooms, reserving the soaking liquid. Chop any large pieces of porcini and add them to the pan along with the soaking liquid.
Step 5: Pour in the stock and bring the soup to a boil. Reduce the heat and simmer gently for about 30 minutes, or until the barley is tender. The cooking time might be a bit longer depending on your barley.
Step 6: Taste and season the soup if needed, then stir in the chopped dill.
Step 7: Serve the soup hot, topped with a dollop of soured cream and accompanied by crusty bread.

Tips & Variations

Use vegetable stock to make the soup vegetarian while keeping the depth of flavor from the mushrooms.
For extra warmth, add a pinch of smoked paprika or a splash of sherry before simmering.
Swap pearl barley for hulled barley for a chewier texture, but increase cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or stock to loosen the soup, as barley absorbs liquid and thickens the soup upon standing. Reheat gently on the stove or in the microwave until piping hot.

How to Serve

The image shows two white bowls filled with a rich stew placed on a white marbled surface covered partly by a beige linen cloth. Each bowl holds a thick mix of brown broth, containing soft chunks of meat, small diced orange carrots, light brown mushrooms, and bits of barley grains. On top of each stew, there is a dollop of white cream with a small green herb garnish. Each bowl has a silver spoon resting inside, and in the background, there are pieces of torn brown bread positioned near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried porcini?

Fresh mushrooms can be used, but dried porcini add a concentrated, deep flavor. If using fresh, increase the quantity and consider adding a splash of mushroom stock or soy sauce for extra umami.

Is pearl barley gluten-free?

No, pearl barley contains gluten. If you need a gluten-free option, substitute with gluten-free grains like quinoa or rice, though the texture will differ.