Vegan Mushroom Barley Soup Recipe

Vegan Mushroom Barley Soup Recipe

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.

Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 45 minutes



  • 1ozdried porcini,or other dried mushrooms
  • 2cupshot tap water
  • lbsfresh 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


  1. In a bowl, combine the porcini or other dried mushrooms and the 2 cups of hot water. Set aside for 30 minutes to soak.

  2. With a slotted spoon, lift the mushrooms out of the bowl and transfer them to a cutting board. Coarsely chop them.

  3. Strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.

  4. Whip any dirt from the mushrooms with a damp paper towel. Remove the stems from all except the button mushrooms.

  5. Coarsely chop the large mushrooms and thinly slice the small mushrooms. Set aside.

  6. In a large stockpot over medium heat, heat the oil. Add the garlic, onion, celery, carrots, salt, and pepper.

  7. Cook, stirring occasionally for 10 minutes until the vegetables have softened.

  8. 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.

  9. Stir in the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill.

  10. 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.

  11. Add the spinach and stir well. Cover the pot and let the spinach wilt for 2 minutes. Stir the soup and taste for seasoning.

  12. Add more salt, soy sauce, or balsamic vinegar, if desired. Sprinkle with the remaining parsley and dill. Ladle into bowls.

  13. Leftovers will keep refrigerated for up to a week, or frozen for up to 3 months.


  • 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
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