Wild Mushroom Soup

Amy Herald


In my opinion, mushrooms don't freeze well but you can home can this soup in pint jars without the barley for 70 minutes a 10 lbs pressure or quart jars for 75 minutes (15 pounds if over 1000 ft above sea level) This soup is lovely whether you make it fresh or preserve it for later!


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 Tbsp
    extra virgin olive oil
  • 1 lb
    assorded kinds of fresh wild mushrooms. i used a combination of forest nameko, maitake, morells, and shimeji mushrooms (you can use any kind you like as long as you have at least a pound)
  • 1 lb
    white mushroom or criminis
  • 1 medium
  • 4 clove
    minced garlic
  • 2 stalk(s)
    celery, very finely diced
  • 2 large
    carrots, peeled and diced
  • 1 bottle
    (32 oz.) vegetable broth or chicken broth
  • 1/2 c
    instant barley or 1 cup cooked barley
  • 1/4 c
    fresh parsley

How to Make Wild Mushroom Soup


  1. Clean Mushrooms thoroughly and coarsly chop them.
  2. Heat olive oil in the bottom of a large Dutch oven over medium heat. Add onions and sute for 1 minute or until starting to soften. Add garlic and mushrooms, carrots and celery.
  3. Saute until vegetables are just softened. Pour in Vegetable broth. Bring just to a boil. Turn down heat and simmer for 30 minutes, Add more broth during cooking if needed.
  4. In last 5 minutes of cooking, add in instant barley or cooked barley. Simmer another 5 minutes.
  5. Remove soup from heat and stir in fresh chopped parsley and salt & pepper to taste.

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