Vegan Mushroom Barley Soup Recipe
Hearty, cozy, and loaded with umami, this vegan mushroom barley soup brings deep flavor and satisfying chew in every spoonful.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.25 cup diced yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 16 oz sliced cremini mushrooms baby bella mushrooms also work
- 2 tsp minced garlic
- 1.5 tbsp tomato paste
- 1 tsp dried thyme
- 0.5 tsp smoked paprika optional, for subtle smokiness
- 0.75 cup pearl barley, rinsed
- 8 cup low-sodium vegetable broth
- 1 tbsp soy sauce or tamari
- 0.5 tsp freshly ground black pepper
- 1 tsp kosher salt or to taste
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice brightens the finish
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Sauté onion, carrot, and celery with a pinch of salt until softened, 5–7 minutes.
- Stir in mushrooms and cook until they release liquid and begin to brown, about 8–10 minutes.
- Add garlic, thyme, and smoked paprika; cook 1 minute until fragrant. Stir in tomato paste and toast 1 minute.
- Pour in vegetable broth. Add barley and soy sauce. Bring to a boil, then reduce to a gentle simmer.
- Cover partially and simmer, stirring occasionally, until barley is tender, 40–45 minutes.
- Season with pepper and salt. Stir in lemon juice and parsley. Rest 5 minutes before serving.
Notes
Variation: Add 1 cup finely chopped kale during the last 5 minutes for extra greens, or swirl in 2 tablespoons of cashew cream for a richer finish. Storage: Refrigerate up to 4 days; the barley thickens as it sits—loosen with a splash of broth when reheating.
This recipe is an original creation inspired by classic Vegan Mushroom Barley Soup Recipe flavors. All ingredient ratios and instructions are independently developed.