Mushroom Barley Soup

Posted by: EatFree

>> Vegan, Vegetarian

Although this is a great winter soup, it’s also nice during the cooler parts of spring when you’re eagerly waiting the warm summer months.  This recipe is  a riff on beef barley soup with the mushrooms replacing the beef in this case.  The mushrooms do justice in adding a nice meatiness, both texturally and flavor-wise, to the dish.   The variety of mushrooms I used here consisted of dried porcinis, chanterelles, oysters, shitakes, and portabellas.  While fresh is always best, it’s not always easy to find these more gourmet mushrooms fresh so I opted for the dried here.


  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 dried bay leaf
  • 4 cups low-sodium vegetable broth
  • 1 cup barley
  • 2 cups dried mushrooms, rinsed
  • 1 teaspoon dried rosemary


  1. Heat oil.  Add onions and sweat for 4 to 5 minutes.  Stir frequently.  Add garlic and cook on medium low for about 30 seconds.  Add in thyme, salt, pepper, paprika, and bay leaf.  Cook on low for 20 seconds or so.  Add in broth, barley, 2 cups of water, and mushrooms.  Bring to a boil and then simmer covered for 50 to 60 minutes or until barley is tender and cooked.
  2. If soup needs more liquid, add some water to your liking.  (I like this soup more on the stew side, so I kept it to 6 cups of liquid). Add in rosemary 5 minutes before the end of cooking time.   Ladle into bowls and enjoy!


This entry was posted on Thursday, April 12th, 2012 at 2:04 pm and is filed under Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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