Looking for a quick and easy one pot recipe to try at home? Wildfire’s Executive Chef Joe Decker is giving us his recipe for making the best Mushroom Barley Soup! Bonus: the soup is completely vegetarian!

If you’d rather have Wildfire do the cooking, order from the location nearest you. 

Wildfire Mushroom Barley Soup

To download Wildfire’s recipe for Vegetarian Mushroom Barley Soup, click here. 

Wildfire’s Vegetarian Wild Mushroom Barley Soup
Serving size: 6 – 8

INGREDIENTS:
1 oz. dry porcini mushrooms
1 cup hot water
¼ cup + 2 Tbsp olive oil
2 cups diced yellow onion (1 large)
2 cups diced carrots
2 cups diced celery
1 Tbsp chopped garlic
1Tbsp fresh oregano
1 Tbsp fresh thyme
1 cup barley
8 oz. sliced cremini mushrooms
8 oz sliced portobello mushrooms
2 14 ½ oz. cans fire roasted diced tomatoes
10 cups vegetable stock
1 tsp kosher salt
1 tsp fresh ground pepper

METHOD:
1. Soak porcini mushrooms in hot water for 30 minutes, until softened.
2. Heat olive oil in a large sauce pan at medium heat. Add onion, carrots, celery, garlic, oregano and thyme and sauté until tender about 10-12 minutes
3. Add barley and continue to sauté for 5 minutes.
4. Add soaked porcini mushrooms and the soaking water. Continue cooking for 5 minutes.
5. Add tomatoes and cook for 5-8 minutes.
6. Add stock and simmer for 30 minutes. Season with salt and pepper to desired taste.
7. Chef suggests to grate parmesan cheese on top and serve with a slice of crusty sourdough bread.

Check out the best vegetarian friendly restaurants for carryout and delivery.