Tuscan Style Mushroom Barley Soup Recipe (Vegetarian Friendly)

This Tuscan-Style Mushroom Barley Soup, made by my fiancé Tony, is cozy, hearty, and honestly amazing. Perfect for those chilly days when you want something both warming and satisfying.

The flavors are deep and rich, thanks to the combination of porcini mushrooms, fresh herbs, and a touch of red wine. Plus, it’s full of veggies, making it super nourishing!

Whether you go for the full recipe with Parmigiano Reggiano or make it vegan, this soup is honestly good in every way.

Ingredients

• 1 (0.5 oz) pack dried porcini mushrooms, steeped, rehydrated, and chopped
• 2 cups porcini liquid (from rehydrating the mushrooms)
• 8 oz button mushrooms, quartered
• 1 medium yellow onion, chopped
• 1 medium fennel bulb and stalks, chopped
• 2 large carrots, chopped
• 2 medium leeks, chopped
• 4-5 cloves garlic, chopped
• 1 bunch each of fresh thyme and rosemary, tied off with string (bouquet garni)
• 1 bunch Italian parsley, chopped
• 1 Parmigiano Reggiano rind (optional, omit for vegan)
• 2 tbsp tomato paste
• ¾ cup dry red wine
• 64 oz vegetable stock
• 2 tbsp olive oil
• 1 cup pearl barley
• 2 large bay leaves
• Pinch of red pepper flakes
• Salt and pepper, to taste

Instructions

1. Prepare the Porcini Mushrooms
   Begin by rehydrating the dried porcini mushrooms in warm water (enough to cover) for about 20 minutes. Once rehydrated, strain and reserve the liquid in a bowl. Make sure to leave behind any grit that settles at the bottom. Rinse the mushrooms if needed, then coarsely chop and set aside.
2. Sauté the Vegetables
   In a large stockpot, heat the olive oil over medium heat. Add the chopped onion, fennel, carrots, and leeks, stirring occasionally, and cook for about 5 minutes until they start to soften. Next, add the garlic, button mushrooms, red pepper flakes, salt, and pepper. Continue stirring for 2-3 minutes until the garlic becomes fragrant.
3. Incorporate the Tomato Paste and Wine
   Stir in the tomato paste, cooking for about 2 more minutes until it darkens slightly and coats the vegetables. Pour in the red wine, giving it a good stir, and let it reduce for 1-2 minutes to deepen the flavors.
4. Add Broth and Flavorings
   Pour in the reserved porcini liquid (strain again if needed to avoid any grit), vegetable stock, bouquet garni (tied thyme and rosemary), Parmigiano Reggiano rind (if using), and bay leaves. Bring the soup to a gentle boil over medium-high heat. Add back in porcini mushrooms.
5. Add the Barley and Simmer
   Once the soup reaches a boil, stir in the barley. Cover the pot, reduce the heat to medium-low, and let it simmer for about 45 minutes. Stir occasionally until the barley is tender and has absorbed the delicious flavors of the broth.
6. Finishing Touches
   After 45 minutes, remove the soup from heat and take out the parmesan rind, bay leaves, and bouquet garni. Add the chopped parsley and adjust the seasoning with more salt, pepper, or even a splash of Worcestershire sauce if desired (skip for vegan).
7. Let Stand and Serve
   Allow the soup to stand off the heat for about 10 minutes to let the flavors settle. Serve warm with crusty bread for a comforting, hearty meal that feels straight from the heart of Tuscany.

This recipe is loaded with layers of earthy, herbal flavors that make each spoonful truly special. It’s one of those soups that only gets better as it sits, so feel free to make a big batch and enjoy it over a couple of days. Give it a try, and let me know what you think – it’s the perfect cozy meal!