Barley Mushroom Soup Recipe Vegan: Easy & Delicious Guide

As the days grow cooler and the desire for something warm and nourishing sets in, nothing quite hits the spot like a hearty bowl of soup. If you’re seeking a comforting yet wholesome meal, this barley mushroom soup recipe vegan is exactly what you need.

Packed with the earthy flavors of mushrooms and the chewy, satisfying texture of barley, this soup is a celebration of healthy, plant-based ingredients that come together beautifully in one pot.

This recipe is not only incredibly tasty but also easy to make, perfect for a cozy dinner or meal prep. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this soup offers a wonderful way to enjoy a rich and filling dish without any animal products.

Plus, it’s gluten-free if you choose the right barley or substitute, making it versatile for many dietary needs.

Why You’ll Love This Recipe

This barley mushroom soup is a fantastic blend of nutrition and flavor. The combination of mushrooms and barley creates a soup that’s both hearty and light, perfect for any season but especially comforting in fall and winter.

The mushrooms lend an umami depth that’s incredibly satisfying, while the barley adds a lovely chewiness and fiber boost.

It’s a one-pot wonder, requiring minimal cleanup and simple ingredients that are easy to find. This soup is also very adaptable—you can swap in your favorite mushrooms or add extra veggies to suit your taste.

Plus, it stores well and tastes even better the next day, making it ideal for leftovers.

Best of all, this recipe is entirely vegan, dairy-free, and can be gluten-free with a quick substitution. It’s perfect for anyone looking to eat clean, wholesome meals without sacrificing flavor or satisfaction.

Ingredients

• 1 cup pearl barley, rinsed
• 8 oz cremini mushrooms, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle, for serving
• Fine mesh strainer, to rinse barley

Instructions

1. Prepare the barley: Rinse the pearl barley under cold running water using a fine mesh strainer. Set aside to drain.
2. Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften and the onions become translucent, about 5-7 minutes.
3. Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start browning.
4. Add herbs and barley: Sprinkle in the dried thyme and rosemary. Stir to combine, then add the rinsed barley, stirring to coat it well with the vegetable mixture.
5. Pour in broth and bay leaf: Add the vegetable broth and bay leaf to the pot. Increase the heat to bring the soup to a boil.
6. Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 40-50 minutes, or until the barley is tender and the flavors are well developed. Stir occasionally to prevent sticking, and add water or broth if needed.
7. Season to taste: Remove the bay leaf. Season the soup with salt and black pepper according to your preference. Give it a final stir.
8. Serve and garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy!

Tips & Variations

To deepen the umami flavor, try adding a splash of soy sauce or tamari towards the end of cooking.

Feel free to experiment with different mushroom varieties like shiitake or portobello for a richer taste. You can also throw in other vegetables such as diced potatoes, parsnips, or kale for extra nutrition and texture.

If you prefer a thicker soup, you can mash some of the barley and vegetables with a potato masher or blend a portion of the soup and then mix it back in. For a gluten-free option, substitute pearl barley with hulled barley or quinoa, but note the cooking times may vary.

To make this recipe even more filling, add cooked beans or lentils in the last ten minutes of cooking. This soup freezes well, so consider making a big batch to enjoy later.

Nutrition Facts

Serving Suggestions

This barley mushroom soup pairs wonderfully with warm crusty bread or a fresh salad for a complete meal. For a delightful contrast, try serving it alongside a crisp green salad with lemon vinaigrette or a simple avocado toast.

If you’re in the mood for baking, why not try pairing it with a slice of Green Chile Cheese Bread Recipe or some soft homemade rolls like the Hamburger Bun Sourdough Recipe. For a sweet finish, a light dessert such as the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe would be perfect.

Conclusion

This vegan barley mushroom soup is a true comfort food that nourishes both body and soul. Its rich flavors and wholesome ingredients make it a go-to recipe for cozy nights and healthy lunches.

The ease of preparation combined with its adaptability means you can customize it to suit your pantry and preferences without stress.

Whether you’re new to vegan cooking or a seasoned plant-based eater, this soup offers a delicious and satisfying way to enjoy a nutrient-dense meal. It’s a wonderful reminder that simple ingredients, when cooked with care, can create something truly special.

Don’t forget to check out other recipes on the blog to complement your meal and keep your kitchen adventures exciting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Barley Mushroom Soup Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and comforting vegan soup made with nutty barley and earthy mushrooms. Perfect for a nutritious meal any time of the year.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup pearl barley, rinsed”, “8 cups vegetable broth”, “2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “3 cups mushrooms, sliced (button or cremini)”, “2 carrots, diced”, “2 celery stalks, diced”, “1 teaspoon dried thyme”, “1 teaspoon dried rosemary”, “Salt and pepper to taste”, “2 tablespoons fresh parsley, chopped (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, carrots, and celery until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add sliced mushrooms and cook until browned, about 7 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in barley, thyme, and rosemary; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer, covered, for 40 minutes or until barley is tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “6 g”, “fatContent”: “4 g”, “carbohydrateContent”: “30 g”}}