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A closer overhead view of three bowls of mushroom barley soup

Mushroom Barley Soup


  • Author: Vicky and Ruth
  • Total Time: 14 minute
  • Yield: 20 cups 1x
  • Diet: Vegan

Description

Mushroom Barley Soup is a hearty and flavorful fall and winter soup. It's filling nutritious, vegan, and total comfort food. Enjoy a bowl and instantly feel cozy and warm.


Ingredients

Scale

Classic Mushroom Barley Soup

  • 3 tbsp extra virgin olive oil
  • 1 large onion, sliced
  • 3 celery stalks, diced  
  • 2 cloves of garlic, minced
  • 3 medium carrots, sliced  
  • 24oz Baby Bella, Portabella or white mushrooms, or a combination of all three, sliced
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 4 quarts mushroom broth
  • 1 cup of pearled barley, rinsed. See Note 1

Umami Mushroom Barley Soup

  • 0.5-ounce dry porcini mushrooms
  • 3 tbsp extra virgin olive oil
  • 2 shallots, diced
  • 3 celery stalks, sliced  (see note #1)
  • 2 cloves of garlic, minced
  • 3 medium carrots, diced  
  • 2 lbs and 4 ounces assorted mushrooms.  We used 24 ounces Baby Bella or cremini mushrooms, 8 ounces oyster mushrooms, 4 ounces fresh shiitake mushrooms 
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 quarts mushroom broth
  • 3 tbsp red miso paste
  • 2 tbs soy sauce
  • 1 1/2 cups of barley, rinsed

 


Instructions

Classic Mushroom Barley Soup 

  1. Heat the olive oil in a large soup pot. Add the onions, celery, and garlic. Cook over medium heat for 5 minutes, stirring frequently. 
  2. Add the carrots, mushrooms, salt, and pepper and stir well.  Cook for an additional 5 minutes. 
  3. Add the mushroom broth and bring to a boil.  Add the barley, cover, lower the heat and simmer for 1 hour and 15 minutes

Umami Mushroom Barley Soup

  1. With your hands break the dry porcini mushrooms into small pieces. In a heatproof bowl add 2 cups boiling water and the mushrooms.  Set them aside and let them soak.
  2. Remove and discard the stems of the shiitake mushrooms (you could also save the stems to flavor a broth, just place them in a cheesecloth inside a vegetable soup)
  3. Wash, clean, and slice all the fresh mushrooms.  Set them aside
  4. Heat the olive oil in a large soup pot. Add the shallots, celery, and garlic. Cook over medium heat for 5 minutes, stirring frequently. 
  5. Add the carrots. Cook over medium heat for another 5 minutes, stirring frequently.
  6. Add the fresh mushrooms salt and pepper. Cook over medium heat for an additional 5 minutes, stirring frequently. 
  7. Add the mushroom broth, miso, and soy sauce.  
  8. Remove the soaked mushrooms from the soaking water, and add to the soup. Don't discard the soaking water.  
  9. Carefully pour the mushroom soaking water into the soup making sure not to disturb the sand-like deposit at the bottom of the bowl. Once you get almost to the bottom of the bowl discard the little leftover water and the deposit at the bottom of the bowl.  
  10. Add the barley, bring to a boil, cover the pot, lower the heat and simmer for 1 hour and 30 minutes to 1 h and 45 minutes, or until barley is cooked. 
  11. Taste the soup and adjust seasoning to your liking.

Notes

  1. If you use hulled barley, it will take about 15-20 minutes longer to cook
  2. Making ahead instructions: mushroom barley soup re-heats wonderfully well.  Make ahead and store in the fridge for up to 4-5 days
  3. Freezing Instructions: Allow soup to cool before placing it in an airtight container to freeze. Make sure you leave some room in the container to allow for expansion.
  • Prep Time: 20
  • Cook Time: 1h 15 min
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Eastern European

Nutrition

  • Serving Size: 2 cups of classic soup
  • Calories: 193
  • Sugar: 6.6
  • Sodium: 1379.8
  • Fat: 4.9
  • Saturated Fat: 0.7
  • Unsaturated Fat: 3.9
  • Trans Fat: 0
  • Carbohydrates: 34.4
  • Fiber: 6.4
  • Protein: 5.6
  • Cholesterol: 0

Keywords: kosher, low calorie, mushroom medley

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