This hearty Vegan Mushroom Barley Soup is a satisfying, nutrient-packed dish perfect for everyday meals.
Rich in plant-based protein and fiber, it supports digestive health while keeping saturated fat low.
Loaded with earthy mushrooms, tender barley, and fresh greens, it’s simple to prepare, comforting, and ideal for meal prep or a cozy, wholesome weeknight dinner.
Vegan Mushroom Barley Soup
Equipment
- 1 large bowl
- 1 large stockpot (6–8 quarts)
- 1 Cutting board
- 1 Chef’s Knife
- 1 slotted spoon
- 1 sieve or fine mesh strainer
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 ounce dried porcini or other dried mushrooms
- 2 cups hot water for soaking mushrooms
- 1 1/2 pounds fresh mushrooms button, shiitake, portobello, or mixed
- 3 tablespoons olive oil
- 1 clove garlic minced
- 1 large onion diced
- 2 celery ribs diced
- 2 carrots diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup pearl barley
- 1 medium Yukon Gold potato cut into 1/2-inch chunks
- 8 cups water plus more if needed
- 2 tablespoons soy sauce plus extra to taste
- 2 tablespoons balsamic vinegar plus extra to taste
- 1 bay leaf
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 3 ounces baby spinach about 2 cups packed, stems removed
Instructions
- Soak the Dried Mushrooms: Place the dried porcini or your preferred dried mushrooms in a medium-sized bowl. Pour in 2 cups of hot water from the tap, ensuring all mushrooms are submerged. Allow them to soak for about 30 minutes. This process rehydrates the mushrooms, unlocking deep, earthy flavors that will enrich the soup. Once soft, remove the mushrooms with a slotted spoon and place them on a cutting board. Coarsely chop them into bite-sized pieces. Strain the soaking liquid through a fine-mesh sieve lined with a paper towel to catch any grit, and set this flavorful liquid aside for later use.
- Prepare Fresh Mushrooms: Wipe each fresh mushroom gently with a damp paper towel to remove dirt—avoid washing directly under water, which can make them soggy. Trim the stems from larger mushrooms (shiitake or portobello), but leave button mushroom stems intact. Coarsely chop large mushrooms and thinly slice smaller varieties. This ensures even cooking and maximum flavor absorption during the sauté. Set the prepared mushrooms aside.
- Sauté Aromatics and Vegetables: In a large 6–8 quart stockpot, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic, diced onion, celery, and carrots. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook gently, stirring occasionally, for about 10 minutes or until the vegetables soften and the onions become translucent. This process builds a flavorful base, releasing the natural sweetness of the vegetables and garlic.
- Cook the Mushrooms: Add the prepared fresh mushrooms and the chopped rehydrated mushrooms to the pot. Stir thoroughly to combine with the sautéed vegetables. Cook for an additional 10 minutes, stirring occasionally. This step allows the mushrooms to release their juices and deepen the savory umami flavor of the soup.
- Incorporate Barley and Potato: Add the pearl barley and the diced Yukon Gold potato to the pot. Stir continuously for 1–2 minutes to lightly toast the barley, which enhances its nutty flavor and helps prevent it from becoming mushy during cooking. The potatoes will absorb flavors and add body to the soup, making it hearty and satisfying.
- Add Liquids and Herbs: Pour in the reserved mushroom soaking liquid and 8 cups of water. Stir in 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, the bay leaf, half of the chopped parsley, and half of the chopped dill. Stir well to evenly distribute all ingredients. Increase the heat to bring the mixture to a gentle boil.
- Simmer the Soup: Once boiling, reduce the heat to low and partially cover the pot. Allow the soup to simmer gently for 45–50 minutes, or until the barley is tender and the potatoes are cooked through. Stir occasionally and check the consistency. If the soup appears too thick, add additional water 1/2 cup at a time to reach your desired consistency. Simmering slowly allows all flavors to meld beautifully.
- Add Spinach and Final Herbs: Remove the pot from heat momentarily and stir in the baby spinach. Cover the pot for 2 minutes to allow the spinach to wilt evenly. Once wilted, stir again and taste the soup. Adjust seasoning with extra salt, soy sauce, or balsamic vinegar if desired. Finish by sprinkling the remaining parsley and dill on top for a burst of freshness and aroma.
- Serve and Enjoy: Ladle the hot soup into individual bowls. This hearty, nutrient-rich vegan soup can be enjoyed as a main meal or a satisfying starter. The combination of tender barley, earthy mushrooms, and fresh greens makes it both filling and comforting.
- Storage Tips for Later: Store leftover soup in airtight containers in the refrigerator for up to one week. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to restore the original consistency. This soup is perfect for make-ahead meal prep.
Notes
- Mix different types of mushrooms for richer, deeper flavor.
- Don’t skip soaking dried mushrooms—it creates a concentrated, savory broth.
- Toasting barley briefly before cooking enhances its nutty aroma and prevents mushiness.
- Adjust soy sauce, balsamic vinegar, and salt gradually to suit your taste.
- The soup is naturally gluten-free if you use certified gluten-free barley.
- Fresh herbs added at the end brighten flavors and add a fresh, vibrant finish.
- Leftover soup can be refrigerated for up to a week or frozen for up to three months.
- Spinach and delicate herbs are best added just before serving to maintain color and freshness.
Chef’s Secrets for Perfect Soup
For the most flavorful results, always sauté your vegetables and mushrooms slowly over medium heat.
This allows natural sugars to caramelize and develop deeper flavors.
Rehydrating dried mushrooms in hot water is key; it not only softens them but creates a concentrated mushroom broth that elevates the soup’s richness.
Consider toasting the barley briefly before simmering—it enhances its nutty aroma and keeps it from becoming too mushy.
Finally, fresh herbs added at the end brighten the flavor, giving the soup a lively, fresh finish that contrasts beautifully with the earthy mushrooms.
Serving Suggestions for Maximum Enjoyment
This soup pairs beautifully with crusty whole-grain bread or garlic toast, perfect for dipping into the warm broth.
A side salad of seasonal greens, roasted vegetables, or lightly pickled vegetables complements the earthy flavors of the soup.
For added protein, serve it alongside roasted chickpeas or a small portion of marinated tofu.
Garnishing with extra parsley or a drizzle of good-quality olive oil right before serving adds a subtle layer of freshness and richness.
Storage Tips to Keep Fresh
Store the soup in airtight containers in the refrigerator for up to one week.
For longer storage, freeze in individual portions for up to three months.
When reheating, do so gently over medium-low heat to prevent overcooking the barley.
You can restore the soup’s original texture by adding a splash of water or vegetable broth while warming.
Spinach and fresh herbs are best added right before serving to preserve their color and delicate flavor.
Frequently Asked Questions
1. Can I make this soup gluten-free?
Yes! Substitute pearl barley with a gluten-free grain such as quinoa, buckwheat, or certified gluten-free barley.
Keep in mind that cooking times may vary slightly depending on the grain used.
2. Can I use only fresh mushrooms instead of dried ones?
Absolutely, though the dried mushrooms add extra depth and umami flavor.
If using all fresh mushrooms, consider adding a splash of soy sauce or mushroom broth to replicate the richness of the soaking liquid.
3. Can I prepare this soup ahead of time?
Yes, this soup is perfect for meal prep. Make it in advance, refrigerate, and reheat gently before serving.
Add fresh spinach and herbs at the last minute to keep them vibrant.
4. How can I make the soup creamier without dairy?
For a creamier texture, blend a small portion of the soup or stir in a few tablespoons of cashew cream or unsweetened plant-based milk after cooking.
This adds richness without overpowering the flavors.
5. Can I freeze this soup for later?
Yes, freeze the soup in individual portions in airtight containers for up to three months.
Reheat slowly on the stovetop, adding a little water if needed, and add fresh spinach and herbs after reheating to maintain freshness.
