Description
A rich, earthy mushroom barley soup that’s completely vegan, packed with umami, and perfect for cozy nights. This one-pot recipe combines three kinds of mushrooms, aromatics, herbs, and barley for a nourishing bowl of comfort food.
Ingredients
5 tablespoons olive oil
1 ounce dried gourmet mushrooms, rehydrated in hot water and drained
1 pound cremini mushrooms, sliced
½ pound shiitake mushrooms, sliced
1 large onion, diced
2 celery stalks, diced
4 medium carrots, diced
6 garlic cloves, minced
10 cups low-sodium vegetable broth
2 large bay leaves
5 sprigs fresh thyme
1 cup pearl barley
¼ cup fresh flat-leaf parsley, minced
2 teaspoons white or red miso paste (plus more to taste)
Salt and pepper, to taste
Instructions
1. In a large heavy-bottomed pot over medium-high heat, warm the olive oil until shimmering. Add all mushrooms and cook for about 20 minutes, stirring occasionally, until they’ve released their moisture and are browned.
2. Add onion, celery, and carrots. Sauté for about 10 minutes until softened. Stir in the garlic and cook for 2 more minutes.
3. Pour in the vegetable broth, add bay leaves and thyme. Bring to a boil, then lower the heat to a simmer.
4. Add the pearl barley and cook uncovered for 50–60 minutes, stirring occasionally, until the barley is tender.
5. Remove from heat. Discard bay leaves and thyme stems.
6. In a small bowl, dissolve the miso paste in 1 cup of hot soup broth. Stir the mixture back into the pot.
7. Season with salt and pepper to taste. Thin with extra broth or water if the soup becomes too thick.
8. Stir in fresh parsley just before serving.
Notes
This soup thickens as it cools—thin with broth or water if needed when reheating. Miso is salty; adjust seasoning after adding it. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Soups
- Method: Stovetop simmering
- Cuisine: American