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This mushroom barley soup is healthy, hearty, and deliciously comforting. It’s easy to make, flavorful, and will warm you up!
My sister actually came up with the idea of making this mushroom and barley soup. She’s going to be mad when she sees this post and realizes I didn’t share any with her.
Anyway, she’s really missing out since this is one tasty soup. It actually helped get me through this awful cold I had recently, so the timing was impeccable really. 😀
I’ll make some for her one day. Maybe.
This soup is really simple. It takes a bit of time for the barley to cook, but you just have to let it simmer for a while. No extra work required!
Pro tip: This soup reheats well, but the barley in this vegan mushroom soup recipe does soak up more of the broth the longer you leave it, so I suggest adding more veggie broth when reheating it if that bugs you.
Let me know if you will make this mushroom barley soup recipe! It’s a really good winter warmer stick-to-your-ribs kinda recipe. 🙂
Looking for more vegan barley recipes? Try my roasted vegetable salad with barley (double as a meal prep idea).
Questions? Ask me below!
Vegan Mushroom Barley Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 large carrots peeled & chopped
- 2 sticks celery chopped
- 12 ounces portobello mushrooms chopped
- 7 ounces white mushrooms chopped
- 4 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 4 cups vegetable broth
- 4 cups water
- 1 cup uncooked pearl barley
- Salt & pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Prep your onion, carrots, and celery. Add them to a large pot along with the olive oil over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Meanwhile, chop the mushrooms.
- Stir the mushrooms into the pot and sauté for another 5 minutes.
- Add the Italian seasoning, garlic, vegetable broth, water, and barley to the pot. Increase heat to high and bring the soup to a gentle boil. Reduce heat to medium and simmer for 25-30 minutes or until the barley is cooked (it should be al dente, not mushy).
- Season with salt & pepper as needed. Garnish with parsley if desired.
Notes
- The barley in the soup will soak up more water the longer you cook it (and especially if you leave it in the fridge for a few days). If the liquid level gets too low, I suggest adding in more vegetable broth.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this soup and turned out great . I would recommend making this . I used my food blender to purred some of it to make it thicker . I love thicker soup without the flour .
Thanks, Janet!
Going to make this with Shitake, Portabella and Porrcini Mushrooms
Enjoy!!
How long can you keep in refrigerator before going bad! Only one eating it!
I would say no longer than a week for sure. I’d probably personally eat it within 5-6 days.
Can you free in batches?
Sure!
Just wondering do you think a combination of fresh and dried mushrooms would be good in this soup?
I think that would be good. 🙂
What is the nutrition information? Looks good!
Hello! Just added it for you. Please keep in mind that it’s just an estimate with ingredients pulled from a database, and it may not be accurate. Hope you enjoy the soup! 🙂
Looking forward to making this soup recipe. It sounds delicious.
Let me know how it goes. 🙂
I’m making right now but adding kale! I’m excited!!!
Hope you love it, Hope! 🙂
Hi! Could we substitute the veggie broth with mushroom broth? Thanks 😊
Absolutely! Hope you enjoy the soup. 🙂