Recipes + Ideas About Food and Community

Shiitake Barley Soup

2 Tbs Extra Virgin Olive Oil
3 Garlic Cloves [minced]
1 cup Shiitake Mushrooms [woody stems removed, sliced]
1/4 cup Dried Shiitake Mushrooms [broken into bite size pieces]
1/2 cup Pearl Barley
4 cups Vegetable Broth
1 small handful Kale [torn to bite size pieces]
4 oz Firm Tofu [cut into 1/2″ cubes]
Freshly Ground Black Pepper

Heat oil over medium heat. Saute garlic + mushrooms for 5 minutes until juices are drawn out. Add broth, dried mushrooms + vegetable broth. Bring to a boil then stir in barley. Reduce heat, cover + simmer for 45 minutes. When barley is tender, add kale + tofu. Simmer for 5 minutes, season with black pepper + serve.


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  1. I love barley in soups! Super tasty.

  2. Lisa

    Yummm! Scott made a mushroom barley soup awhile ago. The barley is awesome in soups because it doesn’t really get mushy. I’ll have to try the Hardy version 🙂

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