The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a Mushroom Barley Soup.
Table of Contents
Hearty Bean & Mushroom Barley Soup: A Comforting Deli Classic with a Flavorful Twist
This classic soup can be found on many a deli menu. It’s long been a favorite and with it has come many variations. Some include beans and omit the mushrooms and some include all three making it Mushroom Bean & Barley. This recipe has a bit of a flavor upgrade with the addition of miso paste and it also includes potatoes for a heartier meal. Whichever way you make it, you’ll find it to be comforting and quite satiating. Serve it with some dark rye or sourdough bread. This mushroom barley soup will become a go to meal for the colder months to come.
Ingredients You’ll Need for this Mushroom Barley Soup
- Vegan Beef Broth
- Pearled Barley dry
- Kale
- Mushrooms (baby bella or white button)
- Onion
- Carrots
- Celery
- Red or Yellow Potatoes
- Garlic
- Avocado Oil
- Thyme
- Red Wine Vinegar
- Miso Paste
- Bay Leaves
- Salt & Pepper
- Water
How to Make this Mushroom Barley Soup
Step one: start sautéing the vegetables
In a large pot on medium heat add the oil and sauté the onions for 5 minutes. Add in the celery and carrots and continue cooking for another 5-6 minutes. Add in the sliced mushrooms and thyme and let cook for 5-7 minutes or until the mushrooms have release their water and started to brown.
Step two: add the potatoes, garlic, and miso
Add in the diced potatoes and cook for another 5-7 minutes. Add in the garlic and miso paste. Mix until the miso has dissolved or it coats all of the veggies.
Step three: add the remaining ingredients and simmer
Add in the barley and bay leaves and mix through. Add in the broth, mix and cover. Lower the temperature to medium low and simmer for 30-40 minutes stirring occasionally. As the barley cooks it will absorb the broth so you may need to add additional water. Add a cup at a time if needed.
Step four: add the kale, serve, and enjoy!
Once the barley is cooked (it will plump) and vegetables are tender add in the chopped kale and vinegar. Cook for another 15 minutes, check for seasoning and add salt & pepper if needed. Serve with a piece or two of hearty bread.
Mushroom Barley Soup – Recipe Card
Mushroom Barley Soup
Ingredients
- 6 cups 1420ml of Vegan Beef Broth
- 1 cup 185g Pearled Barley dry
- 1 cup 45g Kale chopped
- 16 oz 454g of Mushrooms sliced thick (baby bella or white button)
- 1 Onion - 270g diced
- 2 medium Carrots - 160g diced
- 2 ribs Celery diced
- 6 small - 360g Red or YellowPotatoes peeled and diced
- 3 cloves of Garlic minced
- 1 1/2 Tbsp 23ml Avocado Oil
- 1 Tbsp 15g fresh Thyme chopped
- 1 Tbsp 15ml Red Wine Vinegar
- 1 Tbsp 15g Miso Paste
- 2 Bay Leaves
- Salt & Pepper to taste
- Plus up to 2 cups - 472ml of Water if needed
Instructions
- 1. In a large pot on medium heat add the oil and sauté the onions for 5 minutes. Add in the celery and carrots and continue cooking for another 5-6 minutes.
- 2. Add in the sliced mushrooms and thyme and let cook for 5-7 minutes or until the mushrooms have release their water and started to brown.
- 3. Add in the diced potatoes and cook for another 5-7 minutes. Add in the garlic and miso paste. Mix until the miso has dissolved or it coats all of the veggies.
- 4. Add in the barley and bay leaves and mix through. Add in the broth, mix and cover. Lower the temperature to medium low and simmer for 30-40 minutes stirring occasionally. As the barley cooks it will absorb the broth so you may need to add additional water. Add a cup at a time if needed.
- 5. Once the barley is cooked (it will plump) and vegetables are tender add in the chopped kale and vinegar. Cook for another 15 minutes, check for seasoning and add salt & pepper if needed. Serve with a piece or two of hearty bread.
Recipe, text, and photography by Devorah Bowen
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