Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Classic Mushroom-Barley Soup

Classic Mushroom Barley Soup

Here’s the comforting classic, mushroom-barley soup. It’s nothing fancy, but always so satisfying. Change it up by using different kinds of mushrooms. I like to use a combination of baby bella (aka cremini) and shiitakes. 

Serves: 6 to 8

  • 1 1/2 tablespoons olive oil
  • 1 large onion, chopped
  • 32-ounce carton low-sodium vegetable broth plus 2 cups water
    or 6 cups water plus 2 vegetable bouillon cubes
  • 2 large celery stalks, diced
  • 3 medium carrot, thinly sliced
  • 1 cup raw pearl barley
  • 2 bay leaves
  • 1 tablespoon all-purpose seasoning blend (such as Frontier or Mrs. Dash)
  • 10 to 12 ounces mushrooms, any variety, sliced (see note)
  • 2 cups unsweetened rice milk or other neutral nondairy milk,
    more or less as needed
  • Salt and freshly ground pepper to taste
  • 1/4 cup minced fresh parsley, or more, to taste
  • 2 tablespoons minced fresh dill, or more, to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.

Add the broth and water (or water with bouillon cubes), followed by the celery, carrot, barley, bay leaves, and seasoning blend. Bring to a slow boil, then cover and simmer gently for 30 minutes.

Add the mushrooms and 1 cup water. Simmer for 20 to 30 minutes longer, or until the barley and vegetables are tender.

Mushroom Barley Soup recipeStir in enough rice milk to give the soup a slightly dense consistency. Season with salt and pepper and stir in the parsley and dill.

Allow the soup to stand for 30 minutes or longer off the heat before serving. The soup thickens very quickly, so just before serving, thin as need with more water, then add more salt and pepper as needed and heat through. Do the same with refrigerated leftovers.

Note: Use any of white, baby bella, cremini, shiitake, or oyster mushrooms, or a combination.

Nutritional Information:
Per serving: 169.5 calories; 3.4g fat; 108.9mg sodium; 327.1mg potassium; 30.4g carbs; 6.9g fiber; 2.1g sugar; 4.8g protein

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  • Reply
    vanessa catapang
    February 15, 2014 at 1:53 pm

    Great recipes Thanks a lot ,,,excited hoping for more healthy and yummy Recipes from you, keep it up guys 🙂

    • Reply
      February 15, 2014 at 1:54 pm

      Thanks, Vanessa — you can expect healthy and yummy recipes from us every day, especially if you’ve joined our Facebook page!

  • Reply
    lydia mendez
    February 15, 2014 at 7:26 pm

    muy deliciosa sopa,!! I just ated before,today i got the rrecipe,thankyou so much fo share with us

  • Reply
    Betty Knight
    February 16, 2014 at 7:43 am

    Wonderful recipe. I made this yesterday and it was terrific.

  • Reply
    February 16, 2014 at 6:10 pm

    Thank you, Lydia and Betty!

  • Reply
    February 17, 2014 at 8:51 am

    Have loved all your other recipes. Can’t wait to try this one!

    • Reply
      February 17, 2014 at 8:59 am

      Thanks, Sunitha. Hope you will enjoy it!

  • Reply
    Trisha Schnatterly
    February 20, 2014 at 4:33 pm

    GREAT recipe! Made enough to freeze for another meal few meals.

  • Reply
    February 20, 2014 at 8:35 pm

    Thanks, Trisha. I’ve never tried freezing it but I think it’s the kind of soup that would freeze well. Enjoy!

  • Reply
    Maida Aviad
    February 25, 2014 at 10:36 am

    Made this yesterday. Had all ingedients except barley so used French lentils instead and Almond milk. Also added a little tumeric and cumin and a few hot pepper flakes. Absolutely wonderful!

  • Reply
    April 6, 2014 at 9:48 pm

    Maida, sorry for the delayed response — so glad you enjoyed this!

  • Reply
    October 7, 2016 at 10:24 pm

    I made this soup a few weeks ago and my husband loved it. I made it again for Rosh Hashana dinner and did not tell anyone it was Vegan! Everyone loved it and asked for the recipe. I can’t wait to try another one of your recipes. Thanks so much for making me look good. The soup was absolutely delicious.

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