Mushroom Barley Soup
A wholesome, vegan mushroom barley soup loaded with cremini and shiitake mushrooms, fresh vegetables, and pearl barley. Infused with herbs and a touch of miso, this satisfying, fiber-rich, and protein-packed soup is perfect for weeknight dinners, cozy lunches, or meal prep.
Equipment
- 1 large, heavy-bottomed pot
- 1 wooden spoon
- 1 small mixing bowl
- Knife and cutting board
Ingredients
- 5 tablespoons extra virgin olive oil
- 1 ounce dried gourmet mushrooms rehydrated in hot water and drained
- 1 pound cremini mushrooms sliced
- ½ pound shiitake mushrooms sliced
- 1 large onion diced
- 2 celery ribs diced
- 4 medium carrots diced
- 6 garlic cloves minced
- 1 cup dry white wine
- 10 cups low-sodium vegetable stock
- 2 large bay leaves
- 5 sprigs fresh thyme
- 1 cup pearl barley
- ¼ cup flat-leaf parsley minced
- 2 teaspoons miso paste white or red, plus more to taste
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Mushrooms for Sautéing: Start by heating a large, heavy-bottomed pot over medium-high heat. Add 5 tablespoons of extra virgin olive oil and let it shimmer gently—this ensures the mushrooms won’t stick and will develop a rich flavor. While the oil heats, slice 1 pound of cremini mushrooms and ½ pound of shiitake mushrooms evenly, so they cook uniformly. Rehydrate 1 ounce of dried gourmet mushrooms in hot water for about 20 minutes, then drain thoroughly.
- Sauté Mushrooms Until Golden: Add all the sliced mushrooms, including the rehydrated ones, into the hot oil. Stir occasionally to prevent burning and ensure each piece browns evenly. Cook slowly until the mushrooms release their natural juices and most of the liquid evaporates, which should take around 20 minutes. You’re looking for a deep, golden color and a rich, earthy aroma.
- Cook Aromatic Vegetables: Dice 1 large onion, 2 celery ribs, and 4 medium carrots. Add these vegetables to the mushrooms and reduce the heat slightly if needed. Sauté for approximately 10 minutes until the onion becomes translucent and the carrots and celery soften. Then, add 6 minced garlic cloves and cook for an additional 2 minutes. This gentle cooking process allows the garlic to release its fragrance without burning.
- Deglaze with White Wine: Pour 1 cup of dry white wine into the pot and immediately increase the heat to high. Let the wine reduce by half, which takes about 2 minutes. As it simmers, use a wooden spoon to scrape the bottom of the pot, lifting any caramelized bits stuck to the surface. These bits add intense depth and flavor to your soup.
- Add Broth and Herbs: Pour in 10 cups of low-sodium vegetable stock. Add 2 large bay leaves and 5 sprigs of fresh thyme. Bring the mixture to a rolling boil over high heat. The aroma of herbs mingling with mushrooms will fill your kitchen, signaling that the base of your soup is coming together beautifully.
- Simmer Barley for Tenderness: Once the liquid is boiling, reduce the heat to a gentle simmer. Stir in 1 cup of pearl barley, ensuring it is fully submerged in the broth. Allow the soup to cook uncovered for 50–60 minutes, stirring occasionally to prevent sticking at the bottom. Taste test along the way—barley should be tender but still slightly chewy, providing a satisfying texture.
- Dissolve Miso for Umami Flavor: While the soup simmers, place 2 teaspoons of miso paste into a small bowl. Add 1 cup of the hot soup broth and whisk until the miso is completely dissolved. This step prevents clumps of miso and ensures its deep, savory flavor is evenly incorporated. Gradually stir the miso mixture back into the pot once the barley is cooked.
- Adjust Seasonings: Remove the bay leaves and thyme stems from the soup. Taste the broth and adjust with salt and freshly ground black pepper to your preference. If the soup appears too thick, thin it with additional vegetable broth or water until you reach your desired consistency.
- Finish with Fresh Herbs: Finally, chop ¼ cup of flat-leaf parsley and sprinkle it into the soup just before serving. This fresh herb adds a bright flavor and a pop of color, balancing the earthy richness of the mushrooms and barley.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately. This comforting, protein- and fiber-rich mushroom barley soup is perfect for lunch, dinner, or meal prep. It reheats beautifully, making it an ideal everyday staple that nourishes and satisfies.
Notes
- This recipe yields 6 generous bowls, perfect for family dinners or meal prep.
- It’s fully vegan, but you can substitute vegetable stock with chicken or beef stock if desired.
- Pearl barley gives a nutty flavor and chewy texture; rinse it before cooking to remove excess starch.
- The soup thickens as it cools; add extra broth or water when reheating if needed.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
