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

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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.

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Questions

How long does Vegan Mushroom Barley Soup take?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 5 (40 minutes): "Simmer partially covered until the barley is tender, about 35-40 minutes."

What should Vegan Mushroom Barley Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until mushrooms release their liquid and begin to brown. Step 5: cook until the barley is tender.

Can I make Vegan Mushroom Barley Soup gluten-free?

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

How many calories are in Vegan Mushroom Barley Soup?

One serving (the recipe makes 6) is about 240 calories, with 8 g protein, 32 g carbohydrate and 6 g fat, plus 6 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Vegan Mushroom Barley Soup ahead?

Yes, it takes well to being made ahead. Refrigerate Vegan Mushroom Barley Soup for 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. The barley will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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