Mushroom Barley Soup (Vegan)
A hearty vegan soup featuring a blend of fresh and dried mushrooms, pearl barley, spinach, and herbs simmered in a flavorful soy-balsamic broth.
6 Servings
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
To make this Mushroom Barley Soup (Vegan) gluten-free, substitute the pearl barley with brown rice, quinoa, or gluten-free farro. Maintain the same cooking process, adjusting simmer time as needed for the alternate grain to reach tenderness.