Mixed Mushroom Barley Soup (with a Farro Variation)
In its basic form, mushroom barley soup is a great comfort classic. In this vegan interpretation, using a variety of mushrooms adds interest, and you also have the option of making it a mushroom-farro soup by swapping in this chewy, nutty ancient grain.
Ingredients
- 2 tablespoons olive oil or other vegetable oil
- 1 large or 2 medium onions finely chopped
- 2 to 3 cloves garlic minced
- 1 cup raw pearl barley (or pearled or semi-pearled farro)
- 3 large celery stalks diced
- 2 medium carrots peeled and thinly sliced
- 1 (32oz) carton vegetable broth plus 2 cups water or 8 cups water with 2 vegetable bouillon cubes
- 1 tablespoon all-purpose seasoning blend (like Mrs. Dash)
- 1 teaspoon curry powder or ¼ teaspoon turmeric (for color, optional)
- 12 to 16 ounces mushrooms stemmed and sliced (use a combination of any two or three; see Notes for varieties)
- ½ cup chopped fresh parsley (or ¼ cup each chopped fresh parsley and dill)
- 2 cups plain unsweetened plant-based milk more or less as needed
- Salt and freshly ground pepper to taste
Instructions
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the barley, celery, carrot, vegetable broth, water, and seasoning blend. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 30 minutes.
- Stir in the mushrooms and simmer for 20 to 30 minutes longer, or until the barley and vegetables are tender.
- Add the dill and parsley in enough plant-based milk to give the soup a slightly thick consistency. Stir in the parsley (or parsley/dill combo), and season with salt and pepper.
- If time allows, let the soup stand for an hour or so off the heat. Just before serving, heat the soup through; Add more plant-based milk as needed, and adjust the seasonings.
Notes
While this soup would be good with regular white mushroom, I recommend using a combination of cremini (aka baby bella) and one or two other varieties. Good choices include shiitakes (fresh, or rehydrated dried), oyster mushrooms, and portobellos. Rehydrated porcini mushrooms, in a small quantity (they’re pricey) add depth of flavor galore.
