Creamy Mushroom Barley Soup with Leeks and Sherry

Why You’ll Love This Recipe

• Deep, earthy mushroom flavor meets silky, creamy broth and chewy, nutty barley.
• Leeks and fresh thyme add gentle sweetness and aroma, while sherry brings a restaurant-worthy finish.
• Crispy shallots add crunch and caramelized notes that make each spoonful special.
• Warm buttered sourdough on the side turns a cozy bowl into a complete, satisfying meal.

Grocery List

• Produce: Mixed mushrooms (1.5 lb), leeks (2 large), shallots (2 large), garlic (2 cloves), fresh thyme
• Dairy: Heavy cream, unsalted butter
• Pantry: Pearl barley, dry sherry, low-sodium chicken or vegetable stock, olive oil, neutral frying oil, cornstarch or rice flour, kosher salt, black pepper, sourdough bread

Full Ingredients

For the Soup

• 1 cup pearl barley, rinsed
• 1.5 lb mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
• 2 large leeks (white and light green parts only), thinly sliced and well rinsed
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves, plus more for garnish
• 2 bay leaves
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1/2 cup dry sherry, divided (1/4 cup to deglaze, 1/4 cup to finish)
• 7 cups low-sodium chicken or vegetable stock
• 3/4 cup heavy cream
• 1 to 1 1/4 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Optional: 1 tsp lemon juice, to brighten at the end

For the Crispy Shallots

• 2 large shallots (about 6 oz), very thinly sliced into rings
• 1/4 cup cornstarch or rice flour
• 2 cups neutral oil (such as canola or grapeseed) for frying
• Pinch of kosher salt, to finish

For Serving

• 6 slices sourdough (about 1/2-inch thick)
• 3 tbsp unsalted butter, softened
• Flaky salt and extra thyme leaves for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and barley

Rinse the barley under cool running water until the water runs mostly clear; set aside. Halve the leeks lengthwise, fan under running water to remove grit, then slice thinly. Clean mushrooms with a damp towel and slice. Peel and mince the garlic. Thinly slice the shallots into rings.

Step 2: Make the crispy shallots

Line a plate or sheet pan with paper towels. Heat 2 cups neutral oil in a small saucepan to 325–350°F. Toss the sliced shallots with 1/4 cup cornstarch or rice flour, shaking off excess. Fry in two batches, stirring gently, until golden brown, 3–4 minutes per batch. Transfer to the prepared plate and immediately sprinkle with a pinch of kosher salt. Set aside; they will crisp further as they cool.

Step 3: Brown the mushrooms

In a large heavy pot or Dutch oven over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Add half the mushrooms in an even layer and cook without stirring for 3–4 minutes, then stir and continue until browned and their moisture cooks off, about 6–7 minutes total. Transfer to a bowl. Repeat with 1 tbsp olive oil and the remaining mushrooms. Return all mushrooms to the pot.

Step 4: Soften the leeks and aromatics

Reduce heat to medium. Add the remaining 2 tbsp butter to the pot along with the leeks and 2 tsp fresh thyme. Cook, stirring, until the leeks are soft and sweet, 5–6 minutes. Stir in the minced garlic and cook 1 minute more until fragrant. Season with a pinch of salt.

Step 5: Deglaze and simmer with barley

Pour in 1/4 cup dry sherry and scrape up any browned bits. Let it reduce by about half, 1–2 minutes. Stir in the rinsed barley, bay leaves, and 7 cups stock. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook, stirring occasionally, until the barley is tender with a pleasant chew, 35–40 minutes. If the soup reduces too much, add 1/2 cup hot water as needed.

Step 6: Make it creamy and balance the flavors

Remove the bay leaves. Stir in 3/4 cup heavy cream and the remaining 1/4 cup dry sherry. Simmer on low for 2–3 minutes to meld. Season to taste with 1 to 1 1/4 tsp kosher salt and 1/2 tsp black pepper. If desired, add 1 tsp lemon juice to brighten. The soup should be luxuriously creamy with visible barley and mushrooms; thin with a splash of hot stock if needed.

Step 7: Warm the sourdough and serve

While the soup finishes, heat the oven to 350°F. Place the sourdough slices on a baking sheet and warm until the edges are lightly crisp, 6–8 minutes. Spread each slice with softened butter. Ladle the soup into warm bowls, top generously with crispy shallots and extra thyme, and serve with the buttered sourdough on the side.

Pro Tips

• Rinse leeks thoroughly—grit hides between layers. A quick soak in a bowl of water helps any sand sink to the bottom.
• For shatteringly crisp shallots, use rice flour and keep the oil between 325–350°F. Salt the shallots while still hot.
• Brown mushrooms in batches and don’t stir too soon; contact with the pan builds deep flavor and color.
• Use dry sherry (like Fino or Amontillado). Avoid sweet styles—they’ll throw off the balance.
• Soup too thick? Stir in hot stock or water a little at a time. Too thin? Simmer uncovered a few extra minutes.

Variations

• Vegetarian/Vegan: Use vegetable stock. For dairy-free creaminess, swap heavy cream for 2/3 cup cashew cream or full-fat coconut milk and use olive oil or vegan butter.
• Wild Mushroom Upgrade: Use chanterelles, maitake, or porcini for a woodsy, special-occasion flavor boost.
• Umami Boost: Stir in 1 tbsp white miso or 1 tsp soy sauce at the end (reduce salt accordingly).

Storage & Make-Ahead

The soup thickens as it sits because barley absorbs liquid. Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat with a splash of stock or water to loosen. For freezing, cook the soup through Step 5 (without cream or the final sherry), cool, and freeze up to 3 months; add cream and finishing sherry after reheating. Crispy shallots keep in an airtight container at room temperature for 24 hours; recrisp on a sheet pan at 300°F for 5 minutes. Bread is best day-of.

Nutrition (per serving)

Approximate values including one buttered sourdough slice: 560 calories; 62 g carbohydrates; 14 g protein; 27 g fat; 8 g fiber; 780 mg sodium.