If you’re missing your favorite deli’s mushroom barley soup, you’ll want to give this comforting recipe a try. It’s even better! This healthy mushroom barley soup skips the beef in favor of a vegetarian meal with real body, texture, and depth of flavor.
And it uses simple ingredients: mushrooms, vegetables, and pearl barley. But a a few things make all the difference in this mushroom-lovers barley soup.
Three secrets to my easy mushroom barley soup
Use enough mushrooms (and more than one variety). I use about 1 1/2 pounds of mushrooms–baby bella mushrooms and white mushrooms, both are readily available and relatively inexpensive. You do not need to use any special dry mushrooms in this recipe, which require soaking in hot water for at least 20 minutes before adding (if you want to, you can, of course). Build volume and flavor by chopping and slicing the mushrooms. To give the soup texture and provide a good amount of that “meaty” mushroom flavor, prepare the mushrooms two different ways. Slice the baby bella mushrooms (I like them halved so they’re more meaty); when sauteed, these provide a great bite. And chop the white mushrooms to be used as part of the base for the broth. The bit of chopped mushrooms gives the barley soup great volume, while infusing it with flavor. Use aromatics and warm spices to add flavor. Chopped onions, garlic, celery, and carrots are pretty standard in mushroom barley soup. But a trio of warm spices–coriander, cumin, and a hint of smoked paprika–takes it to a new level of delicious. You’ll love the warm and subtle smoky flavor.
Ingredients
Let’s walk through what’s in this vegan mushroom barley soup:
Extra virgin olive oil (I used Private Reserve Geek extra virgin olive oil) Mushrooms- 2 kinds of mushrooms, baby bell mushrooms and white mushrooms. The baby bell mushrooms are simply sliced and sauteed in extra virgin olive oil. The white mushrooms are chopped into small pieces, they act to add flavor and volume to the broth. Onions, garlic, celery, and carrots– this foursome of chopped veggies, sometimes called “soffritto” are sauteed in the olive oil to begin the flavoring process (we add the chopped white mushrooms to this mix). Canned crushed tomatoes– I think of this as the secret ingredient you don’t see in most mushroom barley soup recipes. Only about 1/2 cup of crushed tomatoes here provides great color and adds extra umami to the barley soup Spices- A trio of warm spices including 1 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. This combination of spices adds so much depth to the barley soup without overwhelming it. Find all three spices at our online shop. Pearl Barley- About 1 cup of pearl barley (I used this one from Bob’s Red Mill. Affiliate link) is all you need here. Rinse it well before using. Fresh Parsley for garnish- this is totally optional, but a great way to finish this hearty soup with an added pop of green
How to Make Mushroom Barley Soup: Step-by-Step
(Scroll down for the print-friendly recipe)
Pearl Barley Vs. Hulled Barley
Barley is one of the treasured super grains used often in Mediterranean cooking. It’s satisfying and loaded with nutrition–fiber, B-vitamins, and minerals. Mushroom barley soup: step-by-step Pearl barley is the most common form of barley. It’s the variety I use in this recipe and others like barley with roasted vegetables or Soupe Jo (Persian Chicken Barley Soup). It is created by removing the inedible coating of unhulled barley and creating pearled barley grains with a smooth surface and quicker cooking time. It’s still chewy, nutty, and nutritious. If you have hulled barley, the whole grain form of barley where only the outermost hull removed, it can be used in this recipe, but budget extra time for cooking (budget another 30 minutes or until the barley is fully cooked to a tender and chewy consistency).
Can you freeze barley soup?
Leftovers of this vegan mushroom barley soup will last in the fridge for 4 days or so. Be sure the soup is completely cooled before you transfer it to tight-lid glass containers to refrigerate. Because there is no cream in this soup, you can freeze it. Once the soup has cooled completely, transfer it to freezer-safe containers leaving enough room at the top. Thaw overnight in the fridge. Reheat over medium heat, adding a little more broth to help the consistency. I make this one regularly for soup night, and because it’s quite satisfying, I just add a side salad to complete the meal. If you love mushrooms and looking for more mushroom recipes, you might also like to check out my garlic mushroom pasta, chicken and mushroom, or this braised chicken thighs. Check out our collection of Mediterranean diet recipes. For all recipes, visit us here. SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE 4.9 from 84 reviews
