Vegan Mushroom Barley Soup
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.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves 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
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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.
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2
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced medium carrots, and 2 stalks diced celery stalks. Cook, stirring, until softened, about 7 minutes.
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3
Add 4 cloves 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.
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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.
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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.
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6
Taste and adjust seasoning. Ladle into bowls and garnish with 1/4 cup chopped fresh flat-leaf parsley.