Mushroom Soup with Barley

Mushroom are my favorite go-to food. I love mushrooms in everything, but especially as an earthy, meaty ingredient in soups.  This is a fast mushroom soup with barley that is hearty enough for dinner with a salad and if you want, some crusty bread.

1 tray of white mushrooms, trimmed and sliced
1 medium onion, chopped (red onion only if you have it)
2 cloves garlic, minced
1/2 tsp. dried thyme
coarse salt (optional) and ground pepper
4 1/2 cups vegetable broth or 4 1/2 cups water and 4 homemade veggie bouillon cubes
1 cup quick cooking barley (if it's regular pearl barley, just precook it and add it in)
1 T. fresh lemon juice
parsley (optional)
vegan parmesan (optional)

In a large dutch oven, saute mushrooms, garlic, onions and thyme. Season with salt and pepper. Cook until vegetables have softened.

Add broth and 2 cups water; bring to boil over high. Reduce heat to a simmer and add barley.
 Cook until tender, about 10 minutes. Remove from heat, add parsley and lemon juice and serve with vegan parmesan garnish.


  1. This looks good and so perfect for this time of year. I'll be cooking with barley this week for sure.

  2. Shaheen,
    The barley acts like rice or macaroni in the soup, so if you have leftovers, you'll find that the broth disappears into the barley but it's still good! The lemon gives it a nice flavor.


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