adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Mushroom Barley Soup
Vegan Mushroom Barley Soup
0 Likes
Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Savor our irresistible vegan mushroom barley soup with a modern twist of soy sauce, balsamic, and a medley of dried and fresh mushrooms.
Ingredients:
  • 1 ounce dried porcini or other dried mushrooms
  • 2 cups hot tap water
  • 1 1/2 pounds fresh mushrooms (button, shiitake, large or baby portobello, or a mix)
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1/2 teaspoon black pepper
  • 3/4 cup pearl barley
  • 1 medium Yukon Gold potato, cut into 1/2-inch chunks
  • 8 cups water, plus more if needed
  • 2 tablespoons soy sauce, plus more to taste
  • 2 tablespoons balsamic vinegar, plus more to taste
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 3 ounces baby spinach (2 cups packed), tough stems removed
Instructions:
  • Soak the dried mushrooms in 2 cups of hot water for 30 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and roughly chop them. Strain the soaking liquid through a paper towel-lined sieve to remove any grit and set aside.
  • Clean the mushrooms by gently wiping off any dirt with a damp paper towel. Keep the stems on the button mushrooms and remove the stems from the rest. Coarsely chop the large mushrooms and thinly slice the small ones. Set aside.
  • Saute the vegetables: Heat oil in a large stock pot over medium heat. Saute garlic, onion, celery, carrots, salt, and pepper for 10 minutes until softened. Stir in the mushrooms and cook for another 10 minutes. Add the potato and barley, stirring for 1 minute.
  • Combine the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill in the pot. Bring to a boil, then reduce heat to simmer for 45 to 50 minutes until the barley and potatoes are tender. Add more water in 1/2 cup increments if needed.
  • Enhance the soup: Mix in the spinach and stir thoroughly. Allow the spinach to wilt for 2 minutes with the pot covered. Taste the soup for seasoning and adjust by adding more salt, soy sauce, or balsamic vinegar if desired. Finish by sprinkling with the remaining parsley and dill. Serve the soup in bowls. Any leftovers can be stored in the refrigerator for up to a week or frozen for up to 3 months.

Similar Recipes