Vegan Mushroom Barley Soup

Name: Vegan Mushroom Barley Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 lb cremini (baby bella) mushrooms, sliced; 1/2 oz dried porcini mushrooms; 1 cup hot water (for soaking porcini); 1/2 cup pearl barley, rinsed; 6 cups low-sodium vegetable broth; 2 tbsp tomato paste; 1 tsp dried thyme; 2 bay leaves; 2 tbsp soy sauce (or tamari); 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh flat-leaf parsley, chopped

A deeply savory Eastern European-inspired broth loaded with earthy mushrooms, tender pearl barley, carrots, and celery root - warming and wholesome with no animal products needed.

75 minEasyServes 6240 cal/serving

Eastern EuropeanSoupStovetopVeganVegetarianHigh FiberDairy-FreeEgg-FreeNut-FreeCorn-Free

Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 lb cremini (baby bella) mushrooms, sliced
1/2 oz dried porcini mushrooms
1 cup hot water (for soaking porcini)
1/2 cup pearl barley, rinsed
6 cups low-sodium vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
2 tbsp soy sauce (or tamari)
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Place 1/2 oz dried porcini mushrooms in a small bowl and cover with 1 cup hot water (for soaking porcini). Let soak for 15 minutes. Drain, reserving the soaking liquid; strain through a fine-mesh sieve. Roughly chop the rehydrated porcini.
2

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Cook, stirring, until softened, about 7 minutes.
3

Add 4 minced garlic cloves and 1 lb sliced cremini (baby bella) mushrooms. Increase heat to medium-high and cook until mushrooms release their liquid and begin to brown, about 8-10 minutes.
4

Stir in 2 tbsp tomato paste and cook for 1 minute. Add the chopped porcini, the strained soaking liquid, 6 cups low-sodium vegetable broth, 1/2 cup rinsed pearl barley, 1 tsp dried thyme, 2 bay leaves, 2 tbsp soy sauce (or tamari), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
5

Bring to a boil, then reduce heat to low. Simmer partially covered until the barley is tender, about 35-40 minutes. Remove bay leaves.
6

Taste and adjust seasoning. Ladle into bowls and garnish with 1/4 cup chopped fresh flat-leaf parsley.

Questions

Can I make Vegan Mushroom Barley Soup gluten-free?

Yes. The gluten in this entry is 1/2 cup pearl barley, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

Can I make Vegan Mushroom Barley Soup ahead?

Yes, it takes well to being made ahead. Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Vegan Mushroom Barley Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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