Vegan Mushroom Barley Soup
User Reviews
5
Vegan Mushroom Barley Soup
Description
This Vegan Mushroom Barley Soup begins by sautéing chopped onions, carrots, and celery in olive oil until softened, building a flavorful base. Chopped portobello and white mushrooms are then added and cooked until tender. Italian seasoning and minced garlic contribute herbaceous and aromatic notes to the mix.
Vegetable broth, water, and uncooked pearl barley are poured in, and the soup is brought to a boil before reducing to a simmer. The barley cooks until just tender but not mushy, giving the soup a pleasantly chewy texture that complements the mushrooms’ earthiness and the softened vegetables. Salt and pepper are added to taste, with optional fresh parsley stirred in as garnish.
This soup can be served as a filling vegan main or a hearty starter, suitable for cooler weather or when a comforting meal is desired. Its combination of grains and mushrooms makes it both nourishing and satisfying without animal products.
If the soup sits or is refrigerated, the barley may absorb more liquid, so adding extra vegetable broth before reheating can help maintain desired consistency. Nutritional information can vary based on specific ingredients used.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 large carrot peeled & chopped
- 2 ticks 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 pearl barley uncooked
- salt to taste
- black pepper to taste
- parsley chopped (optional, fresh
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
- If the soup thickens too much after refrigeration, add additional vegetable broth when reheating for desired consistency.
- Fresh parsley can be added at the end for a brighter finish but is optional.
- Cooking time for barley is 25-30 minutes until al dente; avoid overcooking to keep texture.
- Season to taste with salt and pepper after cooking, as flavors concentrate during simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Sodium | 672mg | 28% |
| Potassium | 540mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 4414IU | 88% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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