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Mushroom Barley Soup Recipe

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★★★★★

4.4 from 520 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/mushroom-barley-soup-recipe/