Dinner

Russian Wild Mushroom & Barley Soup Recipe

Name: Russian Wild Mushroom & Barley Soup Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Russian
Ingredients: 30g dried porcini mushrooms; 250g mushrooms, roughly chopped; 1 medium carrot, peeled and finely diced; 1 celery stick, finely diced; 1½ tbsp olive oil; 20g unsalted butter; 200g pearl barley; 800ml chicken, beef or veal stock; small bunch of dill, leaves chopped; Soured cream; Crusty bread

ByHailey Reed November 25, 2025November 25, 2025

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Introduction

This Russian wild mushroom and barley soup is a comforting, earthy dish perfect for chilly days. Packed with a variety of mushrooms and hearty pearl barley, it offers deep flavors and a satisfying texture. Topped with fresh dill and soured cream, it’s a true taste of rustic home cooking.

Two white bowls filled with a thick soup that has visible layers of brown mushrooms, orange carrot pieces, and small grains all mixed in a brown broth. Each bowl is topped with fresh green herbs, and one has a dollop of white cream. Silver spoons rest inside each bowl. The bowls sit on a light gray cloth on a white marbled surface. Pieces of torn brown bread are placed near the top left corner, and a woman's hand is reaching from the left side toward the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30g dried porcini mushrooms
1½ tbsp olive oil
20g unsalted butter
250g mushrooms, roughly chopped
1 medium carrot, peeled and finely diced
1 celery stick, finely diced
200g pearl barley
800ml chicken, beef or veal stock
small bunch of dill, leaves chopped
soured cream and crusty bread, to serve

Instructions

Step 1: Cover the dried porcini mushrooms with 750ml boiling water and leave to soak while you prepare the rest of the soup.
Step 2: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the roughly chopped mushrooms, diced carrot, and celery. Fry for about 10 minutes until the carrots begin to turn dark gold.
Step 3: Stir in the pearl barley and cook for 2 minutes more, stirring to coat the grains in the oil and vegetables.
Step 4: Drain the porcini mushrooms, reserving the soaking liquid. Chop any large pieces and add them to the pan along with the soaking liquor.
Step 5: Pour in the stock and bring the mixture to a boil. Reduce the heat and let it simmer gently for about 30 minutes, or until the barley is tender. It might take a little longer depending on the barley.
Step 6: Taste the soup and adjust seasoning if needed. Stir in the chopped dill just before serving.
Step 7: Serve with a dollop of soured cream on top of each bowl and crusty bread on the side for a perfect finish.

Tips & Variations

Use vegetable stock for a vegetarian version, and replace butter with more olive oil.
Feel free to add other wild or cultivated mushrooms for a more complex flavor.
If you prefer a thicker soup, cook the barley a bit longer or mash some of it against the side of the pot before serving.
Fresh dill can be swapped for parsley or chives if preferred.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The barley thickens the soup as it cools, so you may want to add a splash of water or stock when reheating to loosen the texture.

How to Serve

Two white bowls filled with a thick, brown soup containing visible small grains, orange carrot pieces, and slices of mushrooms, topped with green dill sprigs; one bowl is garnished with a dollop of white cream. Each bowl contains a silver spoon resting inside, positioned on textured light grey cloth on a white marbled surface. In the top left corner, there are two pieces of rustic bread with a coarse texture. The setting gives a cozy, homemade feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh porcini mushrooms instead of dried?

Yes, fresh porcini can be used, but dried mushrooms provide a more intense flavor and their soaking liquid adds depth to the broth. If using fresh, you can substitute with a similar quantity and skip the soaking step.

Is pearl barley gluten-free?

No, pearl barley contains gluten, so it is not suitable for those with gluten intolerance or celiac disease. Consider using gluten-free grains like quinoa or buckwheat as alternatives.