Our Vegan Mushroom and Barley Soup is a hearty, healthy meal perfect for cold weather. The soup is packed with rich flavors from fresh and dried mushrooms, enhanced by the nutty chewiness of barley. This vegan recipe is incredibly satisfying and comforting, making it a great choice for a cozy dinner.
The key ingredients for this recipe are dried porcini and fresh mushrooms. Dried porcini is known for its strong, nutty flavor that enriches the soup base. They are available in most supermarkets' dry goods sections. Fresh mushrooms could be any variety you prefer, such as white button, cremini, or shiitake. Make sure to choose firm mushrooms with clean surfaces.
Main Ingredients for Vegan Mushroom and Barley Soup
Dried porcini: This mushroom variety is dried to concentrate its flavor, providing a rich, earthy base for the soup.
Fresh mushrooms: They add texture and a savory depth to the soup. Any variety will work.
Olive oil: Used for sautéing the vegetables, it adds a layer of flavor.
Garlic: Provides a classic, aromatic base for the soup.
Onion: Adds sweetness and depth to the soup.
Celery: Gives the soup a bit of crunch and freshness.
Carrots: They add natural sweetness and color to the soup.
Pearl barley: This grain adds a delightful chewiness and makes the soup hearty.
Yukon gold potato: This potato variety has a buttery taste, adding extra richness to the soup.
Soy sauce: Enhances the salty, umami flavor of the soup.
Balsamic vinegar: Adds a tangy sweetness that balances the soup's savory notes.
Fresh parsley and dill: These herbs brighten the soup with a pop of fresh flavor.
Baby spinach: Adds a touch of green and cooks down easily in the soup.
One reader, Kimmie Stout says:
This vegan mushroom and barley soup recipe is a game-changer! The combination of earthy mushrooms and hearty barley creates a rich and satisfying flavor. The addition of fresh herbs and spinach adds a burst of freshness. It's a comforting and nourishing dish that's perfect for chilly days. Highly recommend!
Techniques Required for Making This Vegan Soup Recipe
How to rehydrate dried mushrooms: Soak the dried porcini or other mushrooms in hot water for 30 minutes, then strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.
How to prepare fresh mushrooms: Clean the fresh mushrooms by wiping off any dirt with a damp paper towel. Remove the stems from all except the button mushrooms, coarsely chop the large mushrooms, and thinly slice the small mushrooms.
How to cook the soup: In a large stockpot over medium heat, sauté the garlic, onion, celery, carrots, salt, and pepper for 10 minutes until the vegetables have softened. Then, add the mushrooms, potato, and barley, and cook for an additional 1 minute. Stir in the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, parsley, and dill. Bring to a boil, then lower the heat, partially cover, and simmer for 45 to 50 minutes, or until the barley and potatoes are tender. If the mixture seems too thick, add more water, ½ cup at a time.
How to finish the soup: Add the spinach and let it wilt for 2 minutes. Adjust the seasoning with salt, soy sauce, or balsamic vinegar if needed. Sprinkle with the remaining parsley and dill before serving.
How To Make Vegan Mushroom Barley Soup
This barley soup uses both dried and fresh mushrooms tossed with sauteed veggies. This appetizing vegan dish brims with comforting herb flavors.
Serves:
Ingredients
- 1ozdried porcini,or other dried mushrooms
- 2cupshot tap water
- 1½lbsfresh mushrooms,button, shiitake, large or baby portobello, or a mix
- 3tbspolive oil
- 1clovegarlic,minced
- 1large onion,diced
- 2stalkscelery,diced
- 2carrots,diced
- 1tspsalt
- ½tspblack pepper
- ¾cuppearl barley
- 1medium Yukon gold potato,cut into ½-inch chunks
- 8cupswater,plus more if needed
- 2tbspsoy sauce,plus more to taste
- 2tbspbalsamic vinegar,plus more to taste
- 1bay leaf
- ¼cupfresh parsley,chopped
- ¼cupfresh dill,chopped
- 3ozbaby spinach,(2 cups packed), tough stems removed
Instructions
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In a bowl, combine the porcini or other dried mushrooms and the 2 cups of hot water. Set aside for 30 minutes to soak.
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With a slotted spoon, lift the mushrooms out of the bowl and transfer them to a cutting board. Coarsely chop them.
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Strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.
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Whip any dirt from the mushrooms with a damp paper towel. Remove the stems from all except the button mushrooms.
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Coarsely chop the large mushrooms and thinly slice the small mushrooms. Set aside.
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In a large stockpot over medium heat, heat the oil. Add the garlic, onion, celery, carrots, salt, and pepper.
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Cook, stirring occasionally for 10 minutes until the vegetables have softened.
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Add the mushrooms, stir well, and continue cooking, stirring occasionally, for another 10 minutes. Add the potato and barley and cook, stirring, for 1 minute more.
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Stir in the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill.
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Bring to a boil, then lower the heat. Partially cover and simmer for 45 to 50 minutes, or until the barley and potatoes are both tender. If the mixture seems too thick at any point, add more water, ½ cup at a time.
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Add the spinach and stir well. Cover the pot and let the spinach wilt for 2 minutes. Stir the soup and taste for seasoning.
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Add more salt, soy sauce, or balsamic vinegar, if desired. Sprinkle with the remaining parsley and dill. Ladle into bowls.
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Leftovers will keep refrigerated for up to a week, or frozen for up to 3 months.
Nutrition
- Calories: 241.33kcal
- Fat: 7.97g
- Saturated Fat: 1.17g
- Monounsaturated Fat: 5.04g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 37.30g
- Fiber: 8.19g
- Sugar: 5.92g
- Protein: 9.12g
- Sodium: 747.55mg
- Calcium: 69.99mg
- Potassium: 953.48mg
- Iron: 2.69mg
- Vitamin A: 251.76µg
- Vitamin C: 20.83mg
Technique Tip for Enhancing the Flavor of Vegan Mushroom and Barley Soup
When preparing your mushrooms, it's important to remember that they should never be washed under running water as they are like sponges and will absorb the water, making them soggy. Instead, use a damp paper towel to gently wipe away any dirt or debris. This will ensure your mushrooms maintain their texture and flavor when added to the soup.
Time-Saving Tips for Preparing Vegan Mushroom and Barley Soup
Prep ahead: Chop and prepare all the vegetables and mushrooms in advance to save time during the cooking process.
Use a food processor: Consider using a food processor to quickly chop the vegetables and mushrooms for this recipe.
Quick soak: Instead of soaking the dried porcini for 30 minutes, use hot water and let it sit for 10-15 minutes to expedite the process.
Multi-task: While the mushrooms are soaking, use that time to chop the remaining vegetables and gather the other ingredients.
One-pot wonder: Opt for a pressure cooker or instant pot to speed up the cooking process and reduce overall cooking time.
Pre-cut ingredients: Purchase pre-cut mushrooms and pre-chopped vegetables to minimize prep time and effort.
Frozen vegetables: Consider using frozen pre-chopped vegetables to save time on washing, peeling, and chopping fresh produce.
Cook in bulk: Make a larger batch and freeze individual portions for quick and convenient future meals.
Efficient organization: Organize your workspace and ingredients before starting to cook to streamline the process and save time.
Ready-made broth: Substitute homemade broth with store-bought vegetable broth to eliminate the need for preparing it from scratch.
Substitute Ingredients For Vegan Mushroom Barley Soup Recipe
dried porcini - Substitute with dried shiitake mushrooms: Dried shiitake mushrooms have a similar umami flavor and meaty texture, making them a great substitute for dried porcini in the soup.
fresh mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a robust flavor and meaty texture, which can provide a similar depth to the soup as fresh mushrooms.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
pearl barley - Substitute with farro: Farro has a nutty flavor and chewy texture, similar to barley, and can be used as a substitute in the soup.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar savory and salty flavor to the soup.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can add a tangy and slightly sweet flavor similar to balsamic vinegar in the soup.
yukon gold potato - Substitute with red potatoes: Red potatoes have a waxy texture and hold their shape well when cooked, making them a suitable substitute for Yukon gold potatoes in the soup.
baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, adding a hearty and nutritious green to the soup.
Best Way to Present This Hearty Vegan Soup
Elevate the plating: When presenting this vegan mushroom and barley soup, focus on creating an elegant and visually appealing presentation. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the soup.
Garnish with finesse: Add a touch of sophistication by garnishing the soup with a drizzle of truffle oil and a sprinkle of finely chopped chives. This will enhance the aroma and add a layer of complexity to the dish.
Incorporate edible flowers: Introduce a pop of color and delicate flavors by delicately placing a few edible flower petals on top of the soup. This will add a visually stunning element and elevate the overall presentation.
Utilize negative space: Embrace the concept of minimalism by strategically placing the soup off-center on the plate, allowing for negative space to draw attention to the dish and create a sense of balance.
Pair with artisanal bread: Serve the soup alongside freshly baked sourdough bread or baguette slices to complement the earthy flavors and provide a delightful textural contrast.
Highlight the ingredients: Arrange a few whole mushrooms and a sprig of fresh herbs on the rim of the bowl to showcase the key components of the soup and emphasize its natural, wholesome appeal.
Use elegant serving ware: Opt for porcelain bowls or handcrafted pottery to present the soup, adding a touch of sophistication and refinement to the overall dining experience.
Incorporate artistic drizzling: Elevate the visual appeal by delicately drizzling a swirl of balsamic reduction on the surface of the soup, creating an artistic and appetizing presentation.
Add a touch of gold leaf: For a luxurious touch, consider adorning the soup with a delicate, edible gold leaf, adding a hint of opulence and elegance to the dish.
Serve with precision: Pay attention to the placement of each element on the plate, ensuring that the presentation is meticulous and exudes a sense of culinary artistry.
Essential Tools for Making Vegan Mushroom and Barley Soup
- Cutting board: A flat surface used for cutting and preparing ingredients.
- Chef's knife: A versatile and essential kitchen tool for chopping, slicing, and dicing ingredients.
- Large stockpot: A large, deep cooking pot used for making soups, stews, and stocks.
- Slotted spoon: A spoon with slots or holes that allow liquid to drain away when serving solid foods.
- Sieve: A mesh strainer used for sifting dry ingredients or straining liquids.
- Paper towel: Used for various tasks such as drying ingredients, cleaning surfaces, and absorbing excess moisture.
- Damp paper towel: A moistened paper towel used for cleaning and wiping surfaces or ingredients.
- Whisk: A kitchen tool used for blending, whipping, and beating ingredients.
- Measuring cups and spoons: Essential for accurately measuring ingredients in cooking and baking.
- Stockpot: A large, deep cooking pot used for making soups, stews, and stocks.
- Ladle: A large, long-handled spoon with a deep bowl for serving soups and stews.
- Mixing spoon: A long-handled spoon used for mixing and stirring ingredients in cooking.
- Soup bowls: Bowls used for serving the finished soup.
- Food storage containers: Used for storing leftovers in the refrigerator or freezer.
How To Store and Freeze Vegan Mushroom and Barley Soup
- Allow the soup to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled soup to an airtight container. It will keep well in the fridge for up to a week.
- If you plan to freeze the soup, consider the following steps:
- Portion the cooled soup into freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
- Label the containers or bags with the date and the name of the soup for easy identification.
- Place the containers or bags in the freezer, laying them flat for efficient storage.
- Frozen mushroom and barley soup will maintain its best quality for up to 3 months.
- To reheat the soup, follow these guidelines:
- For refrigerated soup, transfer the desired portion to a saucepan and heat it gently over medium-low heat, stirring occasionally, until it reaches the desired temperature.
- If reheating frozen soup, you can either thaw it overnight in the refrigerator or reheat it directly from frozen. Place the frozen soup in a saucepan and heat it over low heat, stirring frequently, until it thaws and reaches the desired temperature.
- If the reheated soup appears too thick, you can thin it out by adding a little water or vegetable broth until you achieve the desired consistency.
- Taste the reheated soup and adjust the seasoning if needed, as flavors may mellow during storage.
How To Reheat Leftover Vegan Mushroom and Barley Soup
Stovetop method: pour the desired amount of leftover vegan mushroom and barley soup into a saucepan. Heat over medium-low heat, stirring occasionally, until the soup is heated through. This method allows you to control the temperature and ensure the soup doesn't burn or stick to the bottom of the pan. If the soup seems too thick, add a splash of water or vegetable broth to thin it out.
Microwave method: transfer the desired portion of leftover soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through. This method is quick and convenient, but be careful not to overheat the soup, as it may cause the barley and vegetables to become mushy.
Slow cooker method: if you have a large batch of leftover soup, you can reheat it in a slow cooker. Pour the soup into the slow cooker and set it to low heat. Cover and let the soup warm for 1-2 hours, stirring occasionally, until it's heated through. This method is ideal for reheating large quantities of soup and allows the flavors to meld together even more.
Oven method: preheat your oven to 350°F (175°C). Pour the desired amount of leftover soup into an oven-safe dish and cover it with foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. Stir the soup halfway through the reheating process to ensure even heating. This method is suitable for reheating larger portions of soup and can help maintain the soup's texture.
Regardless of the reheating method you choose, be sure to stir the soup well to distribute the heat evenly and prevent any hot spots. Taste the soup and adjust the seasoning if needed, as flavors may have intensified or mellowed during storage. If the soup seems too thick, add a small amount of water, vegetable broth, or plant-based milk to achieve the desired consistency.
Random Fact About Vegan Mushroom and Barley Soup
The barley in this soup is a great source of fiber, which can help promote a healthy digestive system and keep you feeling full for longer periods. Additionally, mushrooms are a good source of B vitamins, which are essential for energy production and overall well-being.
Is Making Vegan Mushroom and Barley Soup Economical for Home Cooking?
This vegan mushroom and barley soup recipe is highly cost-effective for a household. The ingredients, such as mushrooms, barley, and vegetables, are affordable and readily available. The dish offers a hearty and nutritious meal for four people at an approximate cost of $15. The combination of flavors and textures in this soup creates a satisfying and wholesome experience. Overall Verdict: 9.
Is This Vegan Soup Recipe Healthy or Unhealthy?
The vegan mushroom and barley soup recipe is a nutritious and wholesome dish that offers a variety of health benefits. The recipe is packed with fiber-rich ingredients such as barley, vegetables, and mushrooms, which can aid in digestion and promote feelings of fullness. The inclusion of spinach provides a good source of iron and other essential vitamins and minerals. Additionally, the use of olive oil and the absence of animal products make this soup a heart-healthy option.
However, there are a few areas where the recipe could be improved to enhance its nutritional value:
- Reduce the amount of oil used in the recipe to lower the overall calorie and fat content
- Consider using low-sodium soy sauce or replacing it with a salt-free seasoning blend to decrease the sodium content
- Increase the variety of vegetables used in the soup, such as adding bell peppers, zucchini, or kale, to boost the nutrient profile
- Experiment with different types of mushrooms, such as shiitake or oyster, to add depth of flavor and additional health benefits
To further elevate the healthiness of this soup, you could:
- Incorporate a lean protein source, such as tofu or edamame, to make the soup more satiating and balanced
- Serve the soup with a side of whole-grain bread or crackers to increase the fiber content of the meal
- Garnish the soup with a sprinkle of nuts or seeds, such as pumpkin seeds or almonds, to add healthy fats and a crunchy texture
- Experiment with different herbs and spices, such as thyme, rosemary, or smoked paprika, to add flavor without relying on salt
Editor's Thoughts on This Delightful Vegan Soup
As a culinary expert, I find this vegan mushroom and barley soup recipe to be a delightful blend of earthy flavors and wholesome ingredients. The combination of fresh and dried mushrooms, along with the addition of barley and vegetables, creates a hearty and satisfying soup. The use of soy sauce and balsamic vinegar adds depth and complexity to the broth, while the addition of spinach provides a pop of color and freshness. Overall, this recipe showcases a harmonious balance of flavors and textures, making it a comforting and nourishing dish for any occasion.
Enhance Your Vegan Mushroom Barley Soup Recipe with These Unique Side Dishes:
Other Alternative Vegan Soup Recipes to Try
Appetizers and Desserts to Complement Your Vegan Mushroom and Barley Soup
Why trust this Vegan Mushroom Barley Soup Recipe:
This recipe offers a delightful combination of mushrooms and barley, providing a rich and earthy flavor profile. The use of porcini mushrooms adds depth and complexity to the soup. The inclusion of fresh herbs such as parsley and dill enhances the aroma and freshness of the dish. The method of soaking the dried mushrooms in hot water ensures maximum flavor extraction. The addition of soy sauce and balsamic vinegar brings a delightful umami and tangy note to the soup. This recipe promises a wholesome and satisfying vegan meal.
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