mushroom barley soup

This vegan mushroom barley soup is easy to make, deliciously simple and flavourful.

Vegan Mushroom Barley Soup

onion, diced

garlic, minced

potato, cubes

carrot, sliced

(110 grams) pearled barley, rinsed

(1 litre) vegetable stock

(1 litre) water

(18 oz) mushrooms,

fresh dill, chopped

Salt,

Pepper,

Heat a pot over medium-high heat and add...

Heat a pot over medium-high heat and add the onion, garlic and a splash of the vegetable stock. Fry until soft then add the carrot, potato, barley, remaining vegetables stock and water. Bring to a boil, then cover and reduce the heat to medium. Simmer until the vegetables and barley are tender – 20 to 30 minutes.

Meanwhile heat a large pan over high heat...

Meanwhile heat a large pan over high heat and add the oil and mushrooms. Sear the mushrooms until golden brown on all sides.

When the soup is ready, add the mushrooms...

When the soup is ready, add the mushrooms and dill and season to taste. Serve.

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This vegan mushroom barley soup is easy to make, deliciously simple and flavourful. 

Mushroom Barley Soup

Mushroom Barley Soup is hearty, healthy &amp; full of flavor!

butter

onion (diced)

carrot (diced)

rib celery (chopped)

mushrooms (sliced

beef broth (or vegetable broth)

pearl barley

bay leaf

Worcestershire sauce

soy sauce

thyme

Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more.

Stir in remaining ingredients and bring to a boil.

Reduce heat and simmer 30-35 minutes or until barley is tender.

Discard bay leaf and serve.

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Mushroom Barley Soup Recipe

Extra virgin olive oil

oz baby bella mushrooms,

Kosher salt

yellow onion, chopped

garlic cloves, chopped

celery stalks, chopped

carrot, chopped

oz white mushrooms,

tomatoes

Black pepper

coriander

½ tsp to ¾ tsp smoked paprika

cumin

low-sodium broth (vegetable broth or beef broth)

parsley

In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.

In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.

Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.

Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 45 minutes until the barley is tender and cooked through.

Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.

Finish with fresh parsley. Transfer to serving bowls and enjoy!

love it love it, very tasty, had enough for 6 portions, had soup one day and risotto the next, it got pretty thick, still very tasty! will make it into risotto the next time, love your recipes. thanks!

This favorite mushroom barley soup is full of vegetables, chewy barley, and warming broth. It's a recipe for cozy on gray days!

mushrooms

ounces baby bella (aka cremini) mushrooms*

onion

carrots

celery

garlic

extra virgin olive oil

basil

vegetable broth

pearled barley

salt

pepper

Soak the dried mushrooms in 2 cups of room temperature water for 30 minutes.

Meanwhile, dice the onion. Peel and dice the carrots. Dice the celery. Slice the baby bella mushrooms. Mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced baby bella mushrooms, soy sauce, and basil. Cook 4 minutes. Add the onion, carrots, celery, and garlic and cook 5 to 6 minutes until softened. Stir in the barley and cook for 2 minutes. Add the vegetable broth and kosher salt.

Bring to simmer and cook 25 to 30 minutes until barley is soft. Whenever the dried mushrooms are finished soaking (likely around when the simmering starts), remove and rinse them, then add them to the soup. Pour the remaining liquid through a fine-mesh strainer into the soup (this avoids any tough particles).

Finish the remaining simmering time, then taste and add additional salt or pepper if desired. Ladle into bowls and serve warm.

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Vegan Mushroom Barley Soup

Mushroom Barley Soup

Mushroom Barley Soup Recipe

Mushroom Barley Soup

Top 4 mushroom barley soup recipes from across the web

The most viewed mushroom barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Barley Soup

Mushroom Barley Soup

Mushroom Barley Soup Recipe

Mushroom Barley Soup

The most viewed mushroom barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine