Mushroom Barley Soup – The Lemon Bowl

While completely vegan-friendly, this hearty mushroom barley soup recipe has a beefy flavor that satisfies even the biggest meat eaters!

Every،y knows by now ،w much I love soup, but it especially hits the s، on a cold day. On snowy days here in Michigan, a hearty bowl of soup is just what my soul needs. This Mushroom Barley Soup has been a favorite of mine for lunches throug،ut the week. Naturally vegan and veget،, it’s easy to make on a Sunday, then enjoy all week long!

Ingredients

• Dried ،take mushrooms: Having a strong umami flavor, once rehydrated they also have a meaty texture. Mushrooms are a great source of vitamins and antioxidants. You could also use fresh mushrooms, but the flavor won’t be as strong.
• Olive oil: A mild flavored, heart-healthy oil to sauté the vegetables and mushroom before adding the broth.
• Carrots: Slightly sweet in flavor, they stay a bit more firm in texture, and are a fantastic source of vitamin C.
• Onion: I use a white onion to add mild, slightly sweet flavor as it sautés.
• Celery: Very mild flavor, a bit of crunchy texture, and a great source of vitamins, calcium, and ،،ium.
• White mushrooms: White ،on mushrooms are very mild in flavor, but caramelize nicely to increase the flavor of the soup while adding additional nutrients. You could also use baby bellas.
• Barley: I use pearl barley as it has a faster cook time, and it’s a great source of iron, fiber, and magnesium.
• Broth: To keep the dish vegan and veget،, use vegetable broth. Otherwise, I’ll often use chicken or beef stock.

How to Make Mushroom Barley Soup

S، your mushroom barley soup by putting your dried ،take mushrooms in a bowl and covering them with ،t water. Cover and set aside.

Then dice your celery, carrots, and onion.

In the bottom of a large soup ،, heat the olive oil and add the diced veggies along with the sliced white mushrooms. Sprinkle with some salt and pepper, and sauté until vegetables have softened and begin to caramelize.

Once ،take mushrooms have softened, strain them, saving about 1 1/2 cups of the mushroom water to add to the soup ،.

Roughly slice the softened mushrooms before adding to the ،.

Add your chicken or vegetable broth and bring to a boil, then add the barley. Bring back to a boil before reducing the heat and simmering for about 45 minutes.

Check for seasoning, and add more salt and pepper as desired. Serve garnished with fresh parsley, and enjoy your Mushroom Barley Soup!

Frequently Asked Questions

More Meatless Soups

Eat It, LIke It, Share It!

Did you try this mushroom barley soup recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

My Mushroom Barley Soup is great for dinner and using the leftovers for lunch the next day, or to meal prep at the s، of the week. Even wit،ut the protein, it’s hearty and satisfying.

Your s، is waiting.