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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.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Author: Nava Atlas - The Vegan Atlas

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.