Mushroom Barley Soup Recipe

Introduction

Mushroom Barley Soup is a hearty, soul-warming dish perfect for cold winter days. This plant-based soup is rich in umami flavors from mushrooms, tomato paste, and soy sauce, offering a satisfying and nutritious meal for both vegetarians and meat lovers alike.

Ingredients

• 1 lb cremini or white button mushrooms, divided (about 8 cups total)
• 2 tablespoons olive oil or other cooking oil
• 1 large onion, chopped
• 1 leek, white and light green parts only, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1 cup pearled barley
• 6 cups vegetable or mushroom broth (or chicken broth if not vegetarian)
• 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Optional: fresh parsley or chives for garnish

Instructions

1. Step 1: Clean and prepare mushrooms. Chop half of the mushrooms into small pieces and slice the other half. Set aside both separately.
2. Step 2: Heat olive oil in a large pot over medium heat. Add the chopped mushrooms and cook until they release their liquid and begin to brown, about 7-8 minutes.
3. Step 3: Add the chopped onion, leek, carrots, and garlic to the pot. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes.
4. Step 4: Stir in the tomato paste and cook for 2 minutes to caramelize and deepen its flavor.
5. Step 5: Pour in the soy sauce and stir to combine.
6. Step 6: Add the pearled barley, broth, and thyme. Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for about 40-45 minutes or until the barley is tender.
7. Step 7: About 10 minutes before the soup is done, add the sliced mushrooms for texture and appearance. Continue simmering until they are tender.
8. Step 8: Taste and adjust seasoning with salt and pepper as needed.
9. Step 9: Remove from heat and let the soup rest a few minutes before serving. Garnish with fresh parsley or chives, if desired.

Tips & Variations

• Use a mix of wild mushrooms like shiitake or oyster for more complex flavor.
• Substitute soy sauce with Worcestershire sauce if not vegetarian for a deeper umami boost.
• To keep barley chewy, cook it separately and add to the soup just before serving.
• Add a splash of lemon juice or balsamic vinegar before serving to brighten flavors.

Storage

Store leftover Mushroom Barley Soup in an airtight container in the refrigerator for up to 4-5 days. Because barley absorbs liquids over time, the soup may thicken when stored; reheat gently on the stovetop with a splash of water or broth to loosen it. This soup also freezes well—cool completely, then transfer to freezer-safe containers for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different kinds of mushrooms?

Absolutely! While cremini or white button mushrooms are economical and widely available, you can use wild mushrooms like shiitake, dried porcini (rehydrated), oyster, or a mix for varied flavors and textures.

Can I use other types of soup stock?

You can use vegetable, mushroom, chicken, or beef broth depending on your dietary preference. Vegetable or mushroom broth keeps this soup vegan, while chicken or beef broth adds a richer, meatier flavor.

Mushroom Barley Soup Recipe

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Mushroom Barley Soup is a hearty, restorative, and soul-warming plant-based soup perfect for winter. Packed with umami flavors from mushrooms, tomato paste, and soy sauce, this vegan and nutrient-dense soup features whole grain pearled barley and a variety of vegetables for a satisfying and delicious meal that appeals to vegetarians and meat lovers alike.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean / Blue Zones Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound mushrooms (cremini or white button), divided into chopped and sliced
• 1 large onion, diced
• 1 leek, cleaned and sliced
• 2 carrots, diced
• 3 cloves garlic, minced

Liquids and Sauces

• 4 cups vegetable or mushroom broth (or chicken broth for non-vegetarians)
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce (low sodium recommended; tamari to make gluten-free option)

Grains

• 3/4 cup pearled barley

Seasonings and Oils

• 2 tablespoons olive oil or other cooking oil
• Salt and black pepper to taste

Instructions

1. Prepare the Mushrooms and Vegetables: Begin by chopping half of the mushrooms and slicing the other half. Dice the onion, slice the leek, dice the carrots, and mince the garlic. These preparations set the stage for layering flavors in the soup.
2. Sauté the Chopped Mushrooms: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped mushrooms first and cook them until their moisture evaporates and they start to brown slightly. This step releases concentrated mushroom flavors to form the soup’s rich base.
3. Add Aromatics and Vegetables: To the sautéed mushrooms, add the onion, leek, carrots, and garlic. Cook until the onions become translucent and the vegetables start to soften, about 5-7 minutes, stirring occasionally to prevent sticking.
4. Incorporate Tomato Paste and Soy Sauce: Stir in the tomato paste and soy sauce, cooking for 2-3 minutes to caramelize the tomato paste and deepen the soup’s umami flavor. This step balances acidity and adds richness.
5. Add Barley and Broth: Pour in the pearled barley and vegetable (or your choice of) broth. Stir everything together and bring the soup to a boil. Then reduce heat to low, cover, and let it simmer gently for about 35-40 minutes, or until the barley is tender.
6. Add Sliced Mushrooms: About 10 minutes before the end of cooking, add the sliced mushrooms. This preserves their texture and visual appeal while infusing more mushroom flavor.
7. Season and Finish: Taste the soup and season with salt and freshly ground black pepper as desired. Let the soup rest for a few minutes off the heat before serving to allow flavors to meld.

Notes

• Using a mixture of chopped and sliced mushrooms enhances both texture and flavor in the soup.
• Barley continues to absorb liquid even after cooking; to make ahead, cook barley and soup separately, refrigerate, and combine before serving.
• The soup is freezer-friendly—cool completely before freezing in airtight containers.
• To reheat, warm gently on the stovetop with additional water or broth if it becomes too thick.
• Mushroom Barley Soup will keep in the refrigerator for 4-5 days stored in an airtight container.
• Feel free to swap mushroom varieties for flavor variations, such as shiitake, oyster, or rehydrated dried porcini mushrooms.
• Choose low sodium soy sauce or tamari to control salt content; tamari will also make it gluten-free if barley is omitted or substituted.

Keywords: mushroom barley soup, vegan soup, hearty winter soup, vegetarian, plant-based, mushroom soup, pearled barley, umami soup, Blue Zones diet