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.

Hearty and delicious mushroom barley soup is loaded with cremini and shitake mushrooms, vegetables, barley, and fresh thyme.

cremini mushrooms (sliced)

shitake mushrooms (sliced)

garlic (minced)

dry white wine

low-sodium vegetable stock

bay leaves

flat-leaf Italian parsley (minced)

white or red miso paste (plus more to taste)

salt and pepper (to taste)

Heat a large heavy pot to a touch higher than medium heat and add the olive oil.  Once shimmering add all of the mushrooms.  Cook, stirring occasionally, until the mushroom release their water and start to brown (about 20 minutes).

Add the onion, celery, and carrot to the pot and cook until softened (about 10 minutes) then add the garlic and cook for another 2 minutes.

Add the white wine and turn the heat to high.  Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.

Add the vegetable stock, thyme, and bay leaves to the pot and bring to a boil.  Once boiling turn the heat down to a simmer and add the barley.

Cook at a simmer, stirring occasionally to prevent sticking, until tender (about 50-60 minutes).  Taste test along the way and once the barley is tender, remove the pot from the heat.  Discard the bay leaves and thyme stems.

Place the miso paste into a small bowl and add 1 cup of the soup broth.  Whisk until the miso paste completely dissolves then add it back to the soup.

Taste test and adjust salt and pepper if required.  If the soup is too thick, add water or extra vegetable broth to thin it to personal preference.  Add the parsley before serving. Enjoy!

I made this tonight. Fantastic! Had some homemade sour dough bread with it. Made it exactly as in the recipe. It is a keeper!

Very easy to make.  Soup came out delicious.

Alas!  My fave store was out of miso paste and I didn't want to shop around. Substituted the same amount of anchovy paste.  Worked great!  Also, added 1 T butter to the oil to help the mushrooms brown.

Such a healthy delicious soup, worthy of The Blue Zones

Made exactly as written for Monday funday dinner with the family. Perfect!!!! Thanks Joe

I made this recipe with plans to share it. It was so delicious, it never made it out the door. I will definitely make this again. It is so flavourful and hearty. 
I give this recipe an easy 5 stars. Easy to prepare and tasty.

This hearty Mushroom Barley Soup is a comforting blend of earthy mushrooms, tender barley, and aromatic herbs simmered in a savory broth—perfect for a nourishing, cozy meal.

Mushroom Barley Soup Recipe (Instant Pot or Stove Top)

olive oil

carrots,

celery ribs, diced

onion,

cremini or white button mushrooms, sliced

shiitake mushrooms, sliced

garlic cloves, thinly sliced

tomato paste

low-sodium vegetable broth (or beef

pearl barley,

Kosher salt,

black pepper,

Flat-leaf parsley,

Sauté Aromatics

Set the Instant Pot to sauté mode. Add olive oil, then stir in the carrots, celery, and onion. Sauté until softened, about 5-7 minutes.

Add Mushrooms and Garlic

Add the sliced mushrooms and garlic. Cook until mushrooms release their moisture and begin to brown, around 8 minutes.

Add Tomato Paste and Wine

Stir in the tomato paste, cooking for 1-2 minutes. Add the white wine, scraping any browned bits from the bottom. Cook until wine reduces slightly.

Combine Ingredients

Add broth, bay leaves, thyme, and pearl barley. Stir to combine. Season with salt and pepper.

Pressure Cook

Lock the lid, set the Instant Pot to high pressure, and cook for 20 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.

Serve

Discard the bay leaves and thyme sprigs. Ladle into bowls, garnish with fresh parsley, and enjoy. Serve with crusty bread on the side. 

Instant Pot Method

In a large pot over medium heat, add olive oil. Stir in carrots, celery, and onion, cooking until softened, about 5-7 minutes.

Cook Mushrooms and Garlic

Add the mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, about 8 minutes.

Stir in tomato paste and cook for 1-2 minutes. Pour in the wine, scraping up any bits from the bottom of the pot with a wooden spoon, and cook until reduced slightly.

Combine and Simmer

Add broth, bay leaves, thyme, and barley. Bring to a simmer, cover, and cook for 45-50 minutes, or until barley is tender. Season with salt and pepper.

Remove bay leaves and thyme. Garnish with fresh parsley and ladle the warm soup into bowls. Serve with crusty bread on the side. 

Stove-Top Method

This weather is really soup weather!  I have tried 2 of Eleana's soup recipes and they were both great.  Get a big pot and make some yourself.  I'll bet the other recipes are great, too.

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Mushroom Barley Soup

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Top 6 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

Mushroom Barley Soup

Mushroom Barley Soup Recipe (Instan...

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