Description
This hearty and comforting Vegan Mushroom Barley Soup is packed with earthy mushrooms, tender pearl barley, and fresh vegetables, simmered to perfection in a flavorful vegetable broth. It’s a nutritious and satisfying soup perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables
- 1/2 medium onion, chopped
- 2 large carrots, peeled and chopped
- 2 sticks celery, chopped
- 12 ounces portobello mushrooms, chopped
- 7 ounces white mushrooms, chopped
- 4 cloves garlic, minced
- Fresh parsley, chopped (optional)
Liquids & Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 4 cups vegetable broth
- 4 cups water
- Salt and pepper, to taste
Grains
- 1 cup uncooked pearl barley
Instructions
- Sauté Aromatics: 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, until the vegetables soften and begin to caramelize.
- Chop Mushrooms: While the vegetables cook, chop the portobello and white mushrooms into bite-sized pieces, preparing them for adding to the pot.
- Add Mushrooms: Stir the chopped mushrooms into the pot with the sautéed vegetables and continue to cook for another 5 minutes, allowing the mushrooms to release their moisture and soften.
- Add Seasonings and Liquids: Add Italian seasoning, minced garlic, vegetable broth, water, and pearl barley to the pot. Increase heat to high and bring the mixture to a gentle boil.
- Simmer Soup: Once boiling, reduce heat to medium and let the soup simmer for 25-30 minutes until the barley is cooked to an al dente texture, ensuring it is tender but not mushy.
- Season and Garnish: Taste and season the soup with salt and pepper as needed. Garnish with fresh chopped parsley if desired before serving.
Notes
- For a thicker soup, reduce the amount of water to 3 cups.
- You can substitute pearl barley with hulled barley though cooking time may increase.
- Adding a splash of soy sauce can enhance umami flavor.
- This soup freezes well; store in an airtight container for up to 3 months.
- To make it gluten-free, substitute barley with quinoa or rice.
