Although it’s completely vegan, this hearty mushroom barley soup recipe has a meaty flavor that will satisfy even the biggest meat eaters!
Everyone knows by now how much I love soup, but on a cold day it comes in especially handy. On snowy days here in Michigan, a hearty bowl of soup is just what my soul needs. This Mushroom Barley Soup is my favorite for lunch all week. Of course vegan and vegetarian, easy to make on Sunday and then enjoy all week long!
Ingredients
- Dried shiitake mushrooms: They have a strong umami flavor and once rehydrated they also have a meaty texture. Mushrooms are a great source of vitamins and antioxidants. You can also use fresh mushrooms, but the flavor will not be as strong.
- Olive oil: A mildly flavored, heart-healthy oil for sautéing the vegetables and mushrooms before adding the stock.
- Carrots: They have a slightly sweet taste, remain a bit firmer in structure and are a fantastic source of vitamin C.
- Onion: I use a white onion to add a mild, slightly sweet flavor when sautéing.
- Celery: Very mild flavor, slightly crunchy texture and a great source of vitamins, calcium and potassium.
- White mushrooms: White mushrooms are very mild in flavor, but caramelize nicely to enhance the flavor of the soup while adding extra nutrients. You can also use babybellas.
- Barley: I use pearl barley because it has a faster cooking time and is a great source of iron, fiber and magnesium.
- Broth: To keep the dish vegan and vegetarian, use vegetable stock. Otherwise, I often use chicken or beef stock.
How do you make mushroom barley soup?
Start your mushroom barley soup by placing your dried shiitake mushrooms in a bowl and running them under hot water. Cover and set aside.
Then cut the celery, carrots and onion into cubes.
Heat the olive oil in the bottom of a large stockpot and add the diced vegetables, along with the sliced ​​white mushrooms. Sprinkle with some salt and pepper and fry until the vegetables are soft and starting to caramelize.
Once the shiitake mushrooms are soft, strain them and reserve about 1 1/2 cups of mushroom water to add to the stockpot.
Roughly chop the soft mushrooms before adding them to the pot.
Add your chicken or vegetable stock and bring to the boil, then add the barley. Bring it to the boil again, reduce the heat and let it simmer for about 45 minutes.
Check seasoning and add more salt and pepper if desired. Serve garnished with fresh parsley and enjoy your Mushroom Barley Soup!
Frequently Asked Questions
Should you cook barley before putting it in soup?
The barley cooks while the soup cooks, so there is no need to cook it ahead of time.
Does pearl barley need to be soaked?
Peeled barley cooks faster if it is soaked, pearl barley cooks quickly and does not need to be soaked.
Does barley make the soup thicker?
The starch in barley will thicken the broth slightly.
More meatless soups
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My Mushroom Barley Soup is delicious for dinner and use the leftovers for lunch the next day, or as meal prep at the beginning of the week. Even without the egg whites, it’s hearty and satisfying.
Your spoon is waiting.
Mushroom barley soup
Although it’s completely vegan, this hearty mushroom barley soup recipe has a meaty flavor that will satisfy even the biggest meat eaters!
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Portions4
- 6 dry shiitake mushrooms
- 2 tablespoons olive oil
- 2 big carrots (peeled and cubed)
- 1 medium onion (cut in pieces)
- 2 stems celery (cut in pieces)
- 1 lb white mushrooms (cut)
- 1 cup pearl barley
- 8 cups chicken or vegetable stock
- chopped parsley (optional garnish)
- salt and pepper (samples)
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Place the dried mushrooms in a medium bowl and cover with boiling water. Let it soften for about 15-20 minutes before straining. Reserve 1 1/2 cups of mushroom water. Roughly chop the soft mushrooms and set aside.
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Heat olive oil in a large stockpot and add the diced onions. Cook the mixture for about 2-3 minutes, along with a pinch of salt and pepper, until it softens, before stirring in the diced carrots and celery. Season again with another pinch of salt and pepper.
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Stir in the reserved, chopped, tender shiitake mushrooms and cook for an additional 2-3 minutes before adding the reserved mushroom water. Be sure to scrape and brown the bits from the bottom of the pan with a wooden spoon before adding the chicken stock and another pinch of salt and pepper. Bring to the boil and add the sliced ​​white mushrooms and barley. Bring to the boil again, then reduce to low and simmer for 45 minutes, or until the barley is tender. Check for seasoning and adjust accordingly. Garnish with parsley to serve.
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Portion: 2cupsCalories: 319kcalCarbohydrates: 56GEgg white: 9GFat: 8GSaturated fat: 1GPolyunsaturated fat: 1GMonounsaturated fat: 5GSodium: 1932mgPotassium: 731mgFiber: 11GSugar: 10GVitamin A: 7117IUVitamin C: 7mgCalcium: 44mgIron: 2mg
