A comforting and flavorful soup featuring mushrooms, barley, and a medley of vegetables.
Prepare the mushrooms by cleaning them, removing the stems, and slicing the caps.
Use a damp paper towel to clean the mushrooms to avoid them absorbing too much water.
Chop the mushroom stems, onion, leek, carrot, celery, and garlic.
Keep the vegetables uniform in size for even cooking.
Melt the butter in a large soup pot over medium heat.
Ensure the butter does not brown to maintain a smooth flavor.
Add the chopped vegetables to the pot and sauté until tender, stirring occasionally.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the mushroom caps and stems to the pot and cook for 2 minutes.
This step enhances the mushroom flavor in the soup.
Pour in the chicken broth, add the barley, potatoes, bay leaves, and soy sauce. Bring to a boil.
Stir well to ensure the barley doesn't stick to the bottom of the pot.
Reduce the heat to low, cover, and simmer for 35 minutes.
Check occasionally and stir to prevent sticking.
Season the soup with salt and pepper to taste. Remove the bay leaves.
Taste the soup before adding salt as the soy sauce adds saltiness.
Garnish with chopped parsley before serving.
Serve with a slice of crusty bread for a complete meal.
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