Vegetarian Mushroom Barley Soup

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This vegetarian mushroom barley soup is the perfect cold-weather stew. Cozy up with hearty vegetables and warming flavors in this easy recipe!

Mushroom barley soup is just the recipe you need on those extra chilly winter days. It’s hearty as can be, thanks to ingredients like mushrooms, potatoes and carrots.

I decided to make this mushroom and barley soup because I had a bag of dry barley that had been sitting on the shelf a little too long.

Mushroom and barley is a classic combination, and it’s cold outside, so what’s better to do with this whole-grain than make soup?

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This barley soup is simple to make. After prepping and sauteing the vegetables, it’s one of those “throw it in the pot and forget it” recipes. The more you simmer, the tastier this soup becomes!

Don’t fear: It may look like a lot of ingredients, but I bet you already have most of them on hand.

New to barley? It’s one of those ingredients that you may have heard of but never actually tried. Barley is a slightly chewy (in a good way) whole grain that contributes fiber, vitamins, and minerals as well as a nutty flavor.

What’s the difference between barley and pearl barley?

Hull barley, also known simply as barley, is the complete version of barley. Pearl barley is hulled, meaning that the outermost layer is removed. This means that pearl barley is quicker to cook, but it has some of its nutrients taken away.

What kind of barley should I use?

For this recipe, we will use pearl barley. If you accidentally grab regular barley, don’t worry — it will just take a little longer to cook. 

Vegetarian Mushroom Barley Soup Recipe Tips & Notes

• The potatoes and barley soak up a lot of liquid, so if you’re eating this soup for leftovers you may need to add an extra splash of vegetable broth before reheating.
• I use baby bella mushrooms because they have a great flavor but white or cremini mushrooms will also work.
• Alcohol from the wine will simmer out and you’ll be left with just the wine flavor. If you prefer to skip the wine, just add an equal amount of vegetable broth.
• Choose a low sodium vegetable broth so that you have more control over salt content. 

Looking for more soup recipes? Here are a few of my favorites:

• Instant Pot Vegan Cream of Broccoli Soup
• Black Bean Tortilla Soup
• Instant Pot Chickpea Noodle Soup
• Vegetarian Quinoa Chili

Vegetarian Mushroom Barley Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 4 minutes

Total Time: 59 minutes

Hearty and warming mushroom & barley soup is a vegan soup made with wholesome, healthy ingredients.

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Ingredients

• 1 tablespoon olive oil
• 16 ounces baby bella mushrooms, chopped
• 1 cup diced yellow onion (~1 medium onion)
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1 cup carrots peeled and sliced into coins (about 2 large carrots)
• 1 pound potatoes, peeled and cut into 1" pieces
• 1 tablespoon fresh chopped parsley
• 1 teaspoon dry thyme
• 1 14-15 ounce can diced tomatoes
• 3/4 cup red wine
• 2/3 cup dry pearl barley
• 1 tablespoon tomato paste
• 4 cups vegetable broth, reduced-sodium if available
• for topping: freshly ground black pepper, Parmesan, and fresh chopped parsley

Instructions

1. In a large stockpot or dutch oven, heat 1 tablespoon olive oil over medium heat. Once hot add chopped mushrooms and diced onions, sprinkle with 1 tablespoon reduced-sodium soy sauce and 1 teaspoon salt. Saute until softened and juices are released, about 5-7 minutes.
2. Add minced garlic, sauteing a minute more, or until garlic is golden brown and aromatic.
3. Stir in carrot coins, potatoes, parsley, dry thyme, diced tomatoes (including juices), red wine, dry pearl barley, tomato paste, and vegetable broth.
4. Stir to combine. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer over low heat. Cover partially (about 3/4 -- there should be a crack uncovered) and simmer until potatoes are tender and barley is cooked, about 40-50 minutes.
5. Serve topped with freshly ground black pepper, fresh parmesan (or vegan parmesan) and parsley.

Notes

Mushrooms: If baby bella mushrooms aren't available, cremini or white mushrooms can be used.

Reduced sodium vegetable broth: Choose a vegetable broth labeled with "low sodium" or "reduced sodium". This will allow you to better control the amount of salt in the soup.

Wine: Choose a red wine (such as cabernet or merlot) that you would enjoy drinking. It doesn't have to be pricey, but don't use the wine that's been open for a few days and just needs to be used up.

The potatoes and barley soak up a lot of liquid, so if you’re eating this soup for leftovers you may need to add an extra splash of vegetable broth before reheating.

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