Mushroom Barley Soup Recipe

Autumn is a spectacular season on Mt. Fumaiolo, where the forests are alive with earthy mushrooms, fragrant juniper, and the first fallen hazelnuts and chestnuts. It’s in this vibrant landscape that Chef Stefano finds inspiration for his seasonal recipes, celebrating the freshest ingredients the mountain has to offer.

This Mushroom & Barley Soup is a perfect example—hearty, comforting, and full of the rich flavors of the forest. Using locally sourced porcini mushrooms, nutty pearly barley, and a touch of Parmigiano Reggiano, Chef Stefano has created a dish that captures the essence of fall on Mt. Fumaiolo. Whether you’re cooking along with him on a culinary vacation or trying the recipe at home, it’s an authentic taste of Italy that’s as nourishing as it is delicious.

Ingredients

• 200g pearly barley

• 100g dried porcini mushrooms

• 1/2 onion, finely chopped

• 1L beef or chicken broth

• Extra virgin olive oil (EVO) to taste

• Salt to taste

• Black pepper (optional)

• Grated Parmigiano Reggiano, for serving

Cooking Instructions

• Prepare the mushrooms: Soak the dried porcini mushrooms in a small bowl of cold water for about 10–15 minutes, then squeeze out excess liquid and reserve a glass of the soaking water.

• Prepare the broth: Chef Stefano uses a rich homemade broth made with a combination of chicken, beef muscle, beef bone, onion, carrot, and celery. Cook for about 1.5 hours in a pressure cooker or 3.5 hours in a pot.

• Cook the barley: Bring a pot of water to a boil and cook the barley for about 20 minutes. Drain and set aside.

• Cook the vegetables and mushrooms: In a large saucepan, heat a drizzle of extra virgin olive oil and sauté the chopped onion for about 5 minutes. Add the soaked mushrooms and cook for 2 more minutes. Pour in a glass of the sifted mushroom soaking water, stir, and cook for an additional 10 minutes.

• Combine and simmer: Add the drained barley to the saucepan, then pour in the hot broth. Simmer for at least 20 minutes, allowing the flavors to meld.

• Season and serve: Add salt to taste. Serve hot, garnished with grated Parmigiano Reggiano, a drizzle of extra virgin olive oil, and freshly cracked black pepper if desired.

Chef’s Tip:
This soup is meant to be thick and hearty—almost risotto-like in texture. Pre-boiling the barley makes it easy to prepare while keeping the grains perfectly tender, and you won’t need to constantly stir in the broth. Perfect for a cozy, comforting fall meal!