Mushroom and Barley Soup (From Mark Bittman’s How to Cook Everything)

This recipe can be found on p. 139 of his cookbook.


  • 2 tbsp extra virgin olive oil
  • 10 to 16 ounces fresh shiitake or button mushrooms, stemmed (for the shiitakes) and roughly chopped
  • 2 medium carrots, sliced
  • 3/4 cup pearled barley
  • Salt and pepper
  • 1 bay leaf
  • Optional: Chopped parsnips, sweet potatoes, or potatoes (stir in after cooking the carrots and mushrooms)


In a large pot over medium-high heat, add the olive oil and heat. Add the mushrooms and carrots. Cook until they begin to brown, 10 minutes. Add the barley and cook about 5 more minutes. Sprinkle with salt and pepper.

Add the bay leaf and 6 cups water (or stock). Bring to a boil, then lower the heat to a simmer and cook until the barley is tender, about 20-30 minutes.

Serving size: 4


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