A cozy vegan soup made with mushrooms, barley, spinach, soy sauce, and balsamic vinegar for deep, earthy comfort in every spoonful.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
There’s this thing about soup, right? It’s one of those foods that kind of finds you when you need it. For me, it was a gray Tuesday afternoon — one of those slightly-too-cold days where the light never really shows up, and you’re not sure if you want to cook or just crawl under a blanket and pretend emails don’t exist.
But I was starving. Not just “hungry,” but the kind of starving where you want something that feels like a hug — something with warmth and depth and a little nostalgia. That’s how this Mushroom Barley Soup (Vegan) happened.
I’d love to say I planned it all out — that I carefully selected my ingredients at the market, like one of those people in food magazines — but the truth? It started with me finding half a bag of barley in the pantry and a bunch of mushrooms that were this close to retiring. You know the ones. A little soft, but not yet tragic.
Anyway, I threw them in a pot with some garlic and olive oil, and my kitchen started smelling like that cozy kind of heaven you wish you could bottle up. Within minutes, I was all in — chopping, stirring, tasting, forgetting whatever else I was supposed to do that day. And when I took the first bite later? Oh man. It was like winter melted a little.
This Mushroom Barley Soup (Vegan) became one of those recipes I come back to every season, partly because it’s simple and partly because it feels right. It’s earthy, soulful, and humble in that “grandma would approve” kind of way.
Why You’ll Love This Mushroom Barley Soup (Vegan) Recipe?
Okay, let’s be honest — vegan soups don’t always get the spotlight they deserve. Some are too watery, some taste like sadness and celery. But not this one.
This soup has body. It’s hearty, deeply flavored, and the kind that doesn’t make you miss meat at all. The mushrooms bring all that earthy, umami depth, the barley gives it chew (like a gentle little bite in every spoonful), and the soy sauce and balsamic vinegar do this thing — I don’t know how to explain it, but it’s like a warm hug for your taste buds.
And the best part? It’s forgiving. Like, really forgiving. If you accidentally add too many mushrooms (I mean, is that even possible?), or forget the dill, it still turns out fantastic. Honestly, it’s one of those recipes that doesn’t care if your measurements aren’t exact. It’s rustic food — the kind that loves you back no matter how messy your kitchen looks.
Ingredient Notes:
This Mushroom Barley Soup (Vegan) isn’t fancy, but it is full of flavor. Let’s break it down a little:
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Dried Mushrooms: These are your secret weapon. Porcini mushrooms, in particular, make the broth taste like you’ve been simmering it all day.
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Fresh Mushrooms: Mix ‘em up! I like using a combo of button, shiitake, and portobello. It’s like a mushroom party, and everyone’s invited.
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Barley: Oh, barley. You beautiful, chewy grain. It’s hearty, comforting, and basically turns the soup into a full meal.
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Onion, Celery, and Carrot: You know the drill — the holy trinity of soups. They give that baseline flavor that says, “yes, this is homemade.”
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Potato: Adds creaminess without any dairy. It kind of melts into the broth, making it rich and cozy.
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Soy Sauce & Balsamic Vinegar: Don’t skip these! They give depth, saltiness, and that slightly tangy note that makes everything pop.
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Spinach: Toss it in at the end. It wilts down perfectly and gives that touch of green that makes you feel like you’re doing something healthy.
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Herbs: Dill and parsley — fresh, bright, and exactly what you need to balance out all the savory notes.
How To Make Mushroom Barley Soup (Vegan)?
I’ll be real with you — this isn’t one of those “done in 15 minutes” soups. But it’s the kind you make on a quiet afternoon when you’ve got nowhere to be. The process is the point.
Step 1: Soak the dried mushrooms.
Throw your dried porcini (or whatever kind you’ve got) into hot water and let them hang out for half an hour. Once they’re soft, chop them up and don’t toss the soaking liquid. That’s pure flavor right there — we’ll use it later.
Step 2: Prep the fresh mushrooms.
Wipe them clean (never rinse, unless you want sad, spongy mushrooms). Slice or chop depending on your mood. I like mine chunky — it feels more rustic.
Step 3: Sauté the veggies.
In a big pot, heat olive oil, then toss in the garlic, onion, celery, and carrots. Stir until your kitchen smells like heaven. This is the “everyone peeks into the kitchen” moment.
Step 4: Add the mushrooms, barley, and potatoes.
Throw them all in, give them a stir, and let them cook for a minute or two so everything gets cozy.
Step 5: Pour in the liquids.
Add that reserved mushroom broth, water, soy sauce, balsamic vinegar, bay leaf, and half your herbs. Bring it all to a boil, then lower the heat and let it simmer gently for about 45 minutes. Stir occasionally, taste a little, maybe dance in your kitchen while you wait — you know, the usual.
Step 6: Finish it off.
Add the spinach and let it wilt down. Taste it — maybe a little more soy sauce, maybe a splash more vinegar if you’re feeling wild. Sprinkle the remaining herbs on top, then grab your biggest bowl. You earned this one.
Want To Save This Recipe?
Storage Options:
This soup ages like fine wine (well, maybe not exactly like wine, but you get me). Keep it in an airtight container in the fridge for up to a week — the flavors deepen beautifully.
If you’ve made a big batch, it freezes perfectly. Just thaw it overnight and reheat it on the stove. You might need to add a bit of water since the barley likes to soak up all the liquid like it’s trying to steal the spotlight.
Variations and Substitutions:
Look, recipes are suggestions, not rules. So tweak away:
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Gluten-Free? Swap barley for brown rice or quinoa. Easy fix.
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Need More Protein? Add white beans or chickpeas — totally works.
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No Spinach? Kale, Swiss chard, or even collard greens will do the trick.
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Want a Little Spice? A pinch of smoked paprika or red pepper flakes adds a fun kick.
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Feeling fancy? A splash of red wine adds depth, and a spoonful of miso paste makes it taste like you spent hours perfecting it.
What to Serve with Mushroom Barley Soup (Vegan)?
This soup’s basically a meal, but if you want to take it up a notch, here’s what pairs beautifully with it:
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Crusty Bread: Because dunking is half the fun.
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Vegan Grilled Cheese: Melty, golden, and yes, necessary.
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Green Salad: Something crisp to balance all that earthy comfort.
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Roasted Veggies: If you’re really leaning into that cozy winter vibe.
Frequently Asked Questions:
Can I make this in an Instant Pot?
Yep! Sauté the veggies first, add everything else, and cook on high pressure for 25 minutes. Let it naturally release and boom — dinner.
How can I make it richer?
Add a little miso, a splash of red wine, or a drizzle of truffle oil (if you’re feeling bougie).
Can I freeze it?
Definitely. It freezes beautifully — just remember to leave a little room in the container because the barley expands.
This Mushroom Barley Soup (Vegan) is my go-to when I need something grounding — something that feels homemade, humble, and just real. It’s not perfect, but that’s kind of the point.
So if you’ve got some mushrooms lying around and a little time to breathe, make this soup. Let it simmer while you do your thing — fold laundry, scroll Pinterest, stare out the window for a while. By the time it’s ready, your kitchen will smell amazing, your soul will feel calmer, and dinner will be something you actually look forward to.
Now, tell me — are you a “barley first” person or do you go heavy on the mushrooms? I won’t judge either way.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mushroom Barley Soup (Vegan)
Ingredients
- 1 ounce dried porcini or other dried mushrooms
- 2 cups hot water
- 1 ½ pounds fresh mushrooms button, shiitake, portobello, or mixed, cleaned and chopped
- 3 tablespoons olive oil
- 1 clove garlic minced
- 1 large onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup pearl barley
- 1 medium Yukon Gold potato cut into ½-inch chunks
- 8 cups water plus more as needed
- 2 tablespoons soy sauce plus additional to taste
- 2 tablespoons balsamic vinegar plus additional to taste
- 1 bay leaf
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- 3 ounces baby spinach approximately 2 cups packed, stems removed
Instructions
Soak the dried mushrooms:
- In a bowl, combine the dried mushrooms with 2 cups of hot water. Let them soak for 30 minutes. Once softened, remove the mushrooms using a slotted spoon, chop them coarsely, and strain the soaking liquid through a paper towel or fine sieve to remove any grit. Reserve the liquid.
Prepare the fresh mushrooms:
- Wipe the fresh mushrooms clean with a damp paper towel to remove any dirt. Remove stems from all except button mushrooms. Coarsely chop larger mushrooms and slice smaller ones. Set aside.
Cook the vegetables:
- In a large stockpot over medium heat, warm the olive oil. Add the garlic, onion, celery, carrots, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
Add the mushrooms and barley:
- Incorporate both the soaked and fresh mushrooms into the pot. Stir and cook for an additional 10 minutes. Add the potato and barley, stirring for 1 minute to combine the flavors.
Add the liquids and seasonings:
- Pour in the reserved mushroom soaking liquid, 8 cups of water, soy sauce, balsamic vinegar, and add the bay leaf. Stir in half of the parsley and dill. Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 45–50 minutes, or until the barley and potatoes are tender. If the soup becomes too thick, add more water, ½ cup at a time.
Finish the soup:
- Stir in the spinach and allow it to wilt for about 2 minutes. Taste the soup and adjust the seasoning with additional salt, soy sauce, or balsamic vinegar, as desired. Remove the bay leaf, sprinkle with the remaining herbs, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
