Roasted Mushroom Barley Soup

In this partnership recipe with Spice Tribe, I wanted to create something comforting, filling, healthy, and plant-based for one of the spice blends that caught my attention. I was immediately drawn to the Porcini Paradisio spice blend when I opened the box. And then a big light bulb went off when I saw that the base flavors are porcini mushroom powder, rosemary, and roasted garlic.

This soup starts with pan-roasting mushrooms until they cook down and concentrate in flavor. The addition of reconstituted dried porcini mushrooms, hearty and chunky vegetables, and plump barley make this a cozy and delicious addition to your dinner lineup. Let’s get started!

Roasted Mushroom Barley Soup

Serves: 6-8
Cook time: 1 hour

3 tbsp extra virgin olive oil

1/2 cup dried porcini mushrooms, rehydrated and diced (see note)

1 8oz package baby bella mushrooms, cleaned and quartered

1 8oz package white button mushrooms, cleaned and quartered

2 tsp kosher salt

1 tsp black pepper

2 tsp Spice Tribe Porcini Paradiso Italian Blend

1 large bay leaf 

3 small celery stalks, diced

1 large carrot, peeled and medium diced

1 cup frozen white pearl onions

2 cups butternut squash, cubed

1 cup mushroom broth (see note)

10 cups unsalted vegetable stock or broth

1 tsp liquid smoke seasoning 

1 cup quick pearled barley 

Handful chopped parsley, for garnish 

Note: You can find dried porcini mushrooms in most produce sections sold near the mushrooms and garlic. If you can’t find them, any variety like shiitake, morel, or portobella will work. In a small bowl, rehydrate the dried mushrooms in 1 cup of boiling water with 1 tsp of the Poricini Paradiso spice blend, stirring well. After about 5 minutes of steeping, remove the mushrooms, dice, and set them aside with their liquid.

In a large stockpot, over medium heat, add the olive oil. Once warm, sauté the quartered mushrooms. Stirring occasionally, cook them until most of their liquid has released and they start to caramelize, roughly about 15 to 20 minutes. They should be golden brown in color. Season with kosher salt, black pepper, Porcini Paradisio blend, and the bay leaf. 

Stir well, making sure all of the mushrooms are coated with the seasonings. Next, add the diced celery, carrots, pearl onions, and cubed butternut squash to the mushrooms. Cook until the onions are starting to turn translucent, about 7 minutes. Then, add the reconstituted dry mushrooms, their liquid, the vegetable broth, and liquid smoke seasoning. Stir and adjust any seasoning.

Bring the soup to a boil and let it go for another 10 minutes or until the butternut squash is tender. Stir in the cup of quick pearled barley and cook for 10 minutes. Serve immediately and garnish with the chopped parsley.

¡Buen provecho!