Mixed Mushroom Soup | Healing Powers

Chanterelle Season Washington

I apologize for the radio silence. That certainly was not my intention.  Truth be told, I missed you like mad, but was knocked out by a horrible cold.  Sick as a dog. And while I am aware most people claim to be regular healthy folk, it’s pretty true for me. It is not often I find myself sick.

However, I rallied as best I could. We had guests in town who were staying with us. I made them meals and washed my hands a lot. A lot. We also had the bright idea of re-tiling the bathroom floor during this time period. It looks lovely now, but pregnancy and a nonworking bathroom are not a fabulous combination. I’m certain you are aware of this already, but we learned this valuable lesson the hard way. I’m just thankful for the nearby Home Depot Store and my gym membership. Three cheers for public bathrooms and convenient places to shower.

When the dust cleared and the house guests were gone, I was still under the weather. I found that all I wanted was a steamy bowl of healing soup.  And, yes, I do believe soup has healing powers. Or, I suppose just a bit of warm broth can often be enough to convince me I am on the road to recovery.

But what to make? There are thousands of different types of soup out there. Each one is tasty and forgiving in the sense that it can be altered and adjusted according to the season and your real or imagined medicinal needs.  Really, it just has to be warm and flavorful.

Chanterelle mushrooms.

Chanterelle mushroom soup

Need I say more? They are gorgeous. Earthy and rich.  Once I set my eyes on these freshly foraged chanterelle mushrooms at my local market, I knew they were going to be at the heart of my soup.  And I was not sorry. This wild mushroom soup came together beautifully with deep flavor and a good helping of barley for a toothsome bite.

Are you unwell? I certainly hope not. If you are under the weather, however, make this soup. I cannot guarantee it will heal you as my legal background inhibits me from making such audacious statements. I can only promise a lovely soup to warm you up inside and, just possibly, set you on the road to recovery.

I do recommend you make a wild mushroom soup today whether you are sick or a picture a health. These lovely mushrooms won’t be around at your local farmer’s market much longer. But if you can’t find chanterelle mushrooms, do not be discouraged. Any fresh seasonal mushroom will do. You can get creative here with no ill consequence. Making homemade soup is just that easy.

Seasonal Chanterelle Soup

Mixed Mushroom Soup

1 oz. dried mixed mushrooms

1 cup boiling water

3 cloves garlic, finely sliced

1/4 cup olive oil

1 tsp. fresh thyme (minced)

1 large yellow onion, finely diced (about  2 cups)

1 large carrot, finely sliced (about 1/2 cup)

4 cups mixed fresh mushrooms, finely sliced (I used 2 cups crimini and 2 cups chanterelle)

1 cup pearl barley

6 cups chicken or vegetable stock

2 tblsp. fresh parsley (minced) (optional)

Salt and freshly cracked pepper to taste

Place the dried mushrooms in a bowl and cover with the boiling water. Leave to sit in the water about 20 minutes. Do not discard the water.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook briefly until fragrant, about 1 minute. Add the thyme and onions and cook until the onions are soft, about 8-10 minutes.  Add the dried mushrooms, reserved mushroom liquid, and fresh mushrooms. Cook until most of the liquid is evaporated, about 8-10 minutes.

Add the stock, pearl barley, and carrots. Bring to a boil before lowering the heat to a simmer.  Cook, covered, for one hour. Season with salt and pepper. Top with fresh parsley.

Serves 6.

* I also topped off the soup as a leftover with high protein Greek yogurt, which is a great substitute for sour cream.

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  • October 7, 2010 - | Permalink

    I love barley too, and now I have another soup to use it in! I make a soup with leaks, tomatoes, greens, and barley. It is also wholesome and healthy. Sorry to hear that you’re under the weather. Take good care, and get some rest.

  • October 7, 2010 - | Permalink

    Feel better Robin!


  • October 8, 2010 - | Permalink

    That soup looks great, glad you are on the mend. I have a cold going on here also, but like you I am past the half way point. Take care…..

  • October 8, 2010 - | Permalink

    Hope you feel better. I love a good mushroom soup that is not made with 100% cream :). Nice to have you back!

  • October 8, 2010 - | Permalink

    Oh, poor girl. Any excuse for soup is a good one, though this may be going too far :) We adore this one, also, often stirring in a dab of miso and dash of soy sauce. Unidentifiable, except that it amps up the umami goodness. Hope you’re well soon!

  • October 8, 2010 - | Permalink

    I’m so sorry to hear that you have not been feeling well lately…

    That is definitely a pick-me-up soup! Delicious.



  • October 8, 2010 - | Permalink

    Hope you are well by now.
    I LOVE your writting. English is not my mother language (obviously), but I really appreciate a good piece of writing in English, or in any language I can read. I do not know why people tend to think that being able to talk (or open a PC) is enopugh to be a good writer.
    So, at first when I found your blog, I loved your recipes and your photos, but now I am coming back more and more for your writing
    So, please: Do not stop it. I am always waiting for more.

  • October 8, 2010 - | Permalink

    Get well soon!
    The soup is so comforting and delicious!

  • October 8, 2010 - | Permalink

    I so wish I could get chanterelle mushrooms at our farmers’ markets! I really like mushrooms and especially chanterelles, so your soup looks incredible. I have a feeling it would heal my allergy issues right now too!

  • Erin
    October 8, 2010 - | Permalink

    I love soup. LOVE IT. So excited to have a new recipe to try out, especially now that it’s fall. Hope you’re feeling better! Lots of healing love from Pittsburgh. :)

  • October 8, 2010 - | Permalink

    This is precisely what I needed today – thanks for the great recipe and for being a mind reader. :)

  • October 8, 2010 - | Permalink

    Mmmm…I LOVE mushrooms! This sounds delicious!

  • October 8, 2010 - | Permalink

    I love recipes that feature mushrooms as the star. They always remind me of a trip I took to Portland, where I ate the most fabulous wild mushroom omelet after spending the morning at the Saturday market. I don’t remember the name of the restaurant, but that memory always makes me want to head northwest.

  • October 8, 2010 - | Permalink

    This looks perfect for the way this weekend is starting to look…rain rain rain! I’m in love with these mushrooms…lovely! Thanks for this xox Hope your feeling much better now :)

  • October 8, 2010 - | Permalink

    this soup looks fab! Hope you’re feeling better!

  • October 8, 2010 - | Permalink

    I make chicken soup when I’m under the weather- Jewish penicillin and all that- but I do love a good mushroom soup.

  • October 8, 2010 - | Permalink

    Mmmmmm, such a delicious soup!

  • October 8, 2010 - | Permalink

    We are so spoiled to have those gorgeous mushrooms at our disposal, aren’t we? I paid $8/pound for them last weekend! I have never used them in soup, thinking they are too delicate and their flavor would get trampled. But I trust you! Glad you are feeling better.

  • October 8, 2010 - | Permalink

    Hey Robin, this mushroom soup looks so nice. I wish I could have a bowl now. I’m at home a bit sick too:(
    Hope you feel better soon…

  • October 8, 2010 - | Permalink

    So glad to hear you are hearing better! Mushroom soup is my comfort food (I grew up hunting for chanterelles with my parents). Gorg!

  • October 9, 2010 - | Permalink

    Mmmmmm delicious! I just love hot soup in cold days like today.. :) Just had Chicken Noodle soup.. it feels like a warm hug doesn’t it?

  • October 9, 2010 - | Permalink

    I have been feeling a bit under the weather actually and my radio silence has been longer than yours. You are amazing for redoing the bathroom and having guests all while sick AND pregnant. I’d pretty much lay down and demand to be coddled 8p. This soup looks amazing. Hope to find some mushrooms as fine as these.

  • October 9, 2010 - | Permalink

    I hope you are feeling much better now. :) Unless there’s a market I haven’t discovered, I generally have a hard time finding chanterelles. Even the Whole Foods supply is hit and miss. But – the beauty of this (and other) soups is that I can add and subtract for other mushrooms, and I’ll bet it’ll work just as well.


  • October 9, 2010 - | Permalink

    Mmmmmmmm. That’s all I have to say. :)

  • October 9, 2010 - | Permalink

    What a soup! I bet you’ll feel better in no time.

    Undergoing a bathroom reno myself, I feel your pain. I have no idea how you managed a bathroom reno with pregnancy, you must be set from a better mould than me.

  • October 9, 2010 - | Permalink

    Oh, I hope you do feel better! This soup looks delicious. We’re lucky to have such great access to chanterelles this time of year. Spoiled rotten!

  • Patricia
    October 10, 2010 - | Permalink

    love u’r site… soooo inspiring! Do you think this soup would freeze well?

    • redmenace
      October 10, 2010 - | Permalink

      Hi Patricia, I haven’t tried to freeze this soup. However, I’ve freezed nearly all of my soups in the past with no problem. Good luck! xo

  • October 10, 2010 - | Permalink

    I would have to agree with you that a fresh mushroom soup is truly restorative! And this one looks fantastic! I only wish I could get fresh chanterelle mushrooms here!

  • October 11, 2010 - | Permalink

    I first learned about chanterelle mushrooms in France–they are now a favorite. This soups looks wonderful. Earthy and warm.

    Hope you are much better!

  • October 11, 2010 - | Permalink

    Healing indeed! This looks great.

    Thanks for sharing. Take care and get well soon, okay?

  • October 12, 2010 - | Permalink

    oh my. That soup looks amazing!! :)

  • October 12, 2010 - | Permalink

    i love chanterelle, the soup looks delicious and my sister, who i’ve mentioned several times is also pregnant, has found herself slapped in the face like you a couple days ago… too many carbs… i’ll have to send her this recipe!

  • October 13, 2010 - | Permalink

    What is it about the combination of mushrooms and thyme that’s so darn good? I make a very similar soup, but I’ve never tried topping it with yogurt. Thanks for the inspiration! Hope you’re all better now.

  • October 14, 2010 - | Permalink

    (Formerly of SlowHomeGrown – I had to take a leave of absence for some much needed re-evaluation of my goals and my life in general.)

    Sounds wonderful. I hope you’re on the road to recovery by now. I’ve been thinking of soup now that the weather’s getting colder and I am finding energy again to do things for myself regardless of what I have going on around me. Mushroom soups are also always one of my favorites… it feels like something right to be eating. Warm and filling and earthy. My college would serve a mushroom soup sometimes that was gently spiked with mustard. Delicious.

  • October 17, 2010 - | Permalink

    I do agree that a warm brothy mushroom soup can make you feel better. I hope you are feeling better!

  • October 19, 2010 - | Permalink

    Oh, I love chanterelles and the way the steam was captured rising from the soup bowl. I can almost smell the wonderful mushroom-y aroma. I hope you are feeling better. This soup would certainly help do the trick.

  • Pingback: Mushroom & Barley Soup « Adventures in Gradland

  • Elizabeth Brinkley
    November 4, 2011 - | Permalink

    I love your blog; a nearby mom who appreciates a good thing found your website and introduced it to all of us who get our CSA box from Arlington’s Garden Treasures Farm, via their newsletter. Your blog’s colors and photography are fantastic and the recipes unfussy and delicious.

    One minor tip re: the dried mushrooms that saves any grit from turning up in the finished dish (courtesy of Fungus Among Us, where my organic mixed dried mushrooms came from): After soaking, place a coffee filter in a mesh strainer over a bowl to catch the soaking liquid, and pour mushrooms into strainer. They go on to further suggest that after you remove the bowl of soaking liquid and the coffee filter (carefully, leaving the ‘shrooms in the strainer) that you then rinse them one last time. . . I am making the soup now; can’t wait! Thanks so much.

    • redmenace
      November 4, 2011 - | Permalink

      Hi Elizabeth, Thanks so much for your nice comment and the tip. I will be trying that out with my next batch of dried mushrooms. Thanks! Robin

  • Nancy from Oso
    January 27, 2012 - | Permalink

    Sounds great;Making it today with canned chanterelles.

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