Hearty Vegan Mushroom and Barley Soup Recipe

/ Vegan Recipes / By

Looking for a wholesome and filling dish that’s both comforting and healthy? This Vegan Mushroom and Barley Soup is just what you need. Packed with earthy flavors and nutritious ingredients, this vegan recipe is perfect for cozy evenings or meal prepping for the week ahead. Get ready to enjoy a bowl that warms your soul and nourishes your body.

Imagine a rich and savory broth filled with tender mushrooms, chewy barley, and a medley of vegetables. The combination of fresh herbs and spices elevates the taste, making it a delightful experience for your taste buds. This soup is not only satisfying but also a great way to incorporate more plant-based meals into your diet.

Delicious Vegan Mushroom and Barley Soup

A bowl of hearty Vegan Mushroom and Barley Soup with mushrooms, barley, and parsley on a wooden table.

This Vegan Mushroom and Barley Soup is a nourishing dish that features a delightful blend of sautéed mushrooms, hearty barley, and fresh vegetables simmered to perfection. It’s a flavorful and fulfilling vegan option that brings together various textures and tastes in every spoonful.

Ingredients

  • 1 cup pearl barley, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced (such as cremini or button)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent (about 3-4 minutes).
  2. Add the Vegetables: Stir in the sliced mushrooms, carrots, and celery. Cook for an additional 5-7 minutes, until the mushrooms are tender.
  3. Combine Ingredients: Add the rinsed barley, vegetable broth, dried thyme, and bay leaf. Bring the mixture to a boil.
  4. Simmer: Reduce the heat to low and let it simmer for about 30-40 minutes, or until the barley is tender and the soup has thickened. Stir occasionally and add more broth if needed.
  5. Season: Once cooked, remove the bay leaf and season the soup with salt and pepper to taste.
  6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 180kcal
  • Fat: 5g
  • Protein: 6g
  • Carbohydrates: 30g