Hearty and warming mushroom & barley soup is a vegetarian soup made with wholesome, healthy ingredients. It has a rich and fragrant broth featuring white wine and soy sauce for depth.
serving: grated Parmesan, parsley, salt & pepper to taste
Instructions
Clean the mushrooms thoroughly. Slice half of the mushrooms and roughly chop the other half of the mushrooms.
Heat a 6 to 8 quart Dutch oven over medium heat. Drizzle with olive oil. Once hot, add the sliced and diced mushrooms. Cook for 8-10 minutes, stirring as needed, until the mushrooms are softened and golden.
Drizzle with soy sauce. Add in the onions, celery, and carrot. Continue cooking until the onions are translucent, about 5-6 minutes.
Add in the garlic, thyme, and tomato paste. Stir to combine, cooking 1-2 minutes, or until the garlic is aromatic.
Deglaze the pot with the white wine. Stir to remove any stuck on bits from the pot.
Stir in the vegetable bouillon, then add the cubed potato, barley, parsley, water, and black pepper.
Stir to combine. Bring to a boil over medium-high to high heat. Once boiling, reduce to a simmer over medium-low heat.
Cover partially with a lid (there should be a small sliver left uncovered). Simmer until the potatoes are tender and barley is cooked through, about 35-40 minutes.
Taste for salt and pepper. Serve topped with Parmesan (or vegan parmesan) and parsley. Enjoy!
Video
Notes
Mushrooms: White mushrooms can also be used.
Wine: Choose a dry white wine like sauvignon blanc. You don't have to use an expensive or fancy wine, but don't use an open bottle of old wine that just needs to be used up. *Wine can be replaced with an equal amount of vegetable broth- adjust seasonings as needed.
Bouillon: I use vegetable bouillon because I find it more flavorful than veg broth/stock. If you prefer to use broth, just omit the bouillon and replace water with an equal amount of broth.
Leftovers: Keep leftovers refrigerated in a closed container for 4-5 days. Reheat individual servings in the microwave for 2-3 minutes, or reheat the entire soup on the stove over medium heat. You may need to add an extra splash of vegetable broth when reheating.
Freezing instructions: Let cool to room temperature before transferring to freezer-safe containers. You can freeze the entire batch or freeze it in individual servings. Let thaw overnight in the fridge before reheating.