My hearty mushroom barley soup is a lifesaver on busy days when you need something quick and comforting. It’s easy to make and ready in under an hour, perfect for those hectic weeknights. Packed with wholesome ingredients and rich flavors, this is bound to become a nutritious family favorite.
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💭 Why you’ll love this recipe
- One-pot dish. Save time for prep and cleanup with this quick and simple one-pot recipe that’s ready in less than an hour.
- Packed with veggies. This dish is full of vegetables and is a good source of fiber, protein, potassium, and vitamin C.
- Hearty soup. It’s filling enough for a vegan dinner that the whole family will love. Serve it with bread or salad to make it more satisfying.
📋 Ingredients and notes
To make this mushroom barley soup recipe, you’ll need cremini mushrooms, pearl barley, vegetable stock, olive oil, onions, celery sticks, carrots, garlic cloves, lime juice, ground cumin, salt, and pepper. Garnish with fresh chives.
Variations & Substitutions
- Cremini mushrooms. I used cremini mushrooms, but you can use other types of mushrooms, like shitake mushrooms, white button mushrooms, or dried gourmet mushrooms.
- Pearl barley. Rinse well before adding to the dish.
- Vegetable stock. Use low-sodium vegetable stock or make your own at home.
- Vegetables. I sauteed chopped onions, celery, carrots, and garlic, to make the soup more flavorful and aromatic.
- Seasonings. Season with ground cumin, salt, and black pepper to taste.
- Lime juice. Adding lime juice is optional, but if you’re using it, make sure to add it at the end to maintain its fresh, bright flavor.
- Chives. It’s completely optional, but you can garnish the soup with fresh chives or fresh parsley.
📖 How to make vegan mushroom barley soup
Step 1:
In a large Dutch oven, heat extra virgin olive oil over medium-high heat until it shimmers. Add the mushrooms and cook for about 5 minutes, until they soften and brown a bit. Remove the mushrooms from the pot and set them aside.
Step 2:
In the same pot, add a bit more extra virgin olive oil. Add the onions, celery, and carrots. Cook for 4 to 5 minutes over medium-high heat, seasoning with salt and pepper.
Step 3:
Next, add the bay leaves, minced garlic and ground cumin. Cook for about 1 minute, stirring.
Step 4:
Pour in 3 cups of broth and add the pearl barley. Bring the mixture to a rolling boil for 5 minutes, then reduce the heat. Cover the pot and let it simmer over low heat for about 30 minutes, or until the barley is tender and cooked through. Add more broth as needed.
Step 5:
Return the cooked mushrooms to the pot and stir to combine. Cook for another 5 minutes, until the mushrooms are thoroughly warmed. You can save a few mushrooms to decorate the dish later. Taste for salt and pepper and adjust seasoning if necessary.
Step 6:
Finish with fresh chives and a squeeze of lime juice. Serve in bowls and enjoy!
Shruthi’s Top Tip
Sauté the mushrooms until they are deeply browned to develop a rich, umami flavor. Avoid overcrowding the pot when browning the mushrooms to ensure they caramelize properly.
- Add a small pinch of salt to the vegetables while sautéing to help draw out their moisture and enhance their flavor.
- Simmer, don’t boil! Boil the soup for only 5 minutes, then reduce the heat to a simmer to avoid overcooking the barley and prevent it from becoming mushy. Stir the soup occasionally while it simmers to prevent the barley from sticking to the bottom of the pot.
👩🏽🍳 Troubleshooting FAQs
Yes, you can use quick-cooking barley, but adjust the cooking time according to the package instructions to avoid overcooking.
Yes, you can substitute cremini mushrooms with other varieties, like white mushrooms, shiitake, or porcini mushrooms for different flavors and textures.
Yes, you can use farro, quinoa, or brown rice as alternatives, but adjust the cooking time as needed.
🍴 How to serve mushroom barley soup
Mushroom barley soup is a delicious and filling dish that you can serve as a starter or vegan main dish. Serve it with a side of crusty bread, Italian toast, roasted cabbage steaks, or a simple kale salad and you’ll have a healthy and satisfying meal.
🍴Storage and reheating suggestions
Store leftovers in an airtight container. You can keep it fresh in the refrigerator for up to three days. Reheat gently on a stovetop on medium heat for 5-10 minutes or until completely warmed through.
🍴 More comforting soup recipes
Enjoy these comforting, hearty, and easy-to-make soups:
Acorn Squash Soup
Vegan Efo Riro (Nigerian Spinach Stew)
Instant Pot Mulligatawny Soup
Tuscan Cannellini Bean Soup with Kale (Ribollita)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mushroom Barley Soup
Ingredients
- ⅛ cup extra virgin olive oil
- ½ pound cremini mushrooms, sliced
- 1 onion, medium, chopped
- 1 celery stick, medium, chopped without the leaves
- 1 carrot, medium, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 bay leaves
- 2 cloves garlic, minced
- ¼ teaspoon ground cumin
- 3 cups vegetable stock, low-sodium
- 1 cup pearl barley
- ½ teaspoon chives, sliced
- ½ tablespoon lime juice, optional
Instructions
- In a large Dutch oven, heat extra virgin olive oil over medium-high heat until it shimmers. Add the mushrooms and cook for about 5 minutes, until they soften and brown a bit. Remove the mushrooms from the pot and set them aside.
- In the same pot, add a bit more extra virgin olive oil. Add the onions, celery, and carrots. Cook for 4 to 5 minutes over medium-high heat, seasoning with salt and pepper.
- Next, add the bay leaves, minced garlic and ground cumin. Cook for about 1 minute, stirring.
- Pour in 3 cups of broth and add the pearl barley. Bring the mixture to a rolling boil for 5 minutes, then reduce the heat. Cover the pot and let it simmer over low heat for about 30 minutes, or until the barley is tender and cooked through. Add more broth as needed.
- Return the cooked mushrooms to the pot and stir to combine. Cook for another 5 minutes, until the mushrooms are thoroughly warmed. You can save a few mushrooms to decorate the dish later. Taste for salt and pepper and adjust seasoning if necessary.
- Finish with fresh chives and a squeeze of lime juice. Serve in bowls and enjoy!
Notes
- Simmer, Don’t Boil: Maintain a gentle simmer to meld flavors together. Boiling can break down ingredients too quickly and make the soup cloudy.
- In a hurry: Pre-cook the barley with stock in a pressure cook or instant pot for 10 minutes, and reduce the cooking time of the soup by half. Use less broth for the soup if you do this process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
