Mushroom, Chicken And Barley Soup



25 hrs


1 h 20 min


4 to 6

Mushroom, Chicken And Barley Soup

(Produced by Aimee Nishitoba; photography by Erik Putz; food styling by Eshun Mott; Prop styling by Christine Hanlon)

Mushrooms give earthy depth to classic chicken soup.


  • 200 g shitake , mushrooms, about 4 cups
  • 1 14-g pkg dried porcini mushrooms
  • 6 tbsp olive oil , divided
  • 150 g brown beech mushrooms , ends trimmed and separated
  • 454 g skinless, boneless chicken thighs , cut into 1-in. pieces
  • 1/2 tsp salt
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 tbsp chopped garlic
  • 1 tbsp fresh thyme leaves
  • 6 cups no-salt chicken broth
  • 1 cup pearl barley
  • 2 tsp red wine vinegar
  • celery leaves , for garnish (optional)


  1. Remove stems from shiitake mushrooms, then cut mushrooms into bite-sized pieces. Combine 3 cups water and shiitake stems in a small saucepan set over high. Bring to a boil, then reduce heat to low. Simmer, covered, 20 min. Use a slotted spoon to remove and discard stems. Add dried porcini mushrooms to hot liquid, then set aside to steep.
  2. Meanwhile, heat a heavy-bottomed pot over high. Add 2 tbsp oil, then shiitake mushrooms. Cook, stirring occasionally, until shiitakes are tender and golden, about 3 min. Transfer to a plate. Add 1 tbsp oil to same pot, then beech mushrooms. Cook, stirring occasionally, until tender, about 2 min. Transfer to same plate.
  3. Add 1 tbsp oil to same pot. Increase heat to high. Sprinkle chicken with salt. Season with pepper. Add chicken to pot. Cook, stirring occasionally, until golden, about 4 min. Transfer chicken to another plate.
  4. Reduce heat to medium-high. Add remaining 2 tbsp oil to same pot, then onion, celery and carrot. Cook, stirring occasionally, until vegetables are tender and lightly golden. Stir in garlic and thyme, 1 min.
  5. Add broth, barley, chicken, and porcini mushroom and liquid mixture. Bring to a boil, then reduce heat to medium- low. Gently simmer, covered, until barley is tender, about 30 min.
  6. Stir vinegar and mushrooms into soup. Simmer for 5 more min. Sprinkle with celery leaves just before serving.