A cozy, slow-simmered soup featuring hearty mushrooms , nutty barley , and savory herbs . Its rich, brothy base is deeply satisfying, perfect for cool days or anytime you crave a filling plant-based meal with soul.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 1 hrTotal Time 1 hr 15 minsSoup Base
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 lb cremini or button mushrooms, sliced
1 tbsp tomato paste (optional, for depth)
¾ cup pearl barley (rinsed)
7 cups vegetable broth
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh
Salt and freshly ground pepper, to taste
1 tbsp soy sauce or tamari (optional, enhances umami)
To Finish
2 tbsp chopped fresh parsley or dill
A squeeze of lemon juice or a dash of vinegar (to brighten)
grated parmesan (vegetarian-friendly) or crusty bread
Sauté the Base
1
Heat olive oil in a large soup pot over medium heat.
Add onion , carrots , and celery . Cook for 6–8 minutes , until softened.
Stir in garlic , cook 1 minute more.
Add mushrooms , season lightly with salt, and cook for 7–10 minutes , until they release moisture and begin to brown.
Stir in tomato paste (if using), and cook another 1–2 minutes.
Simmer the Soup
2
Add barley , vegetable broth , bay leaf , thyme , and soy sauce if using.
Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 45–55 minutes , or until barley is tender and soup has thickened slightly.
Finish and Season
3
Remove bay leaf .
Taste and season with more salt , pepper , and a splash of lemon juice or vinegar for brightness.
Stir in fresh herbs just before serving.
Serve
4
Ladle into warm bowls.
Garnish with more herbs and cracked black pepper .
Pair with crusty sourdough , dark rye , or a light green salad.
Variations
5
Add a handful of chopped kale or spinach near the end
Stir in a splash of cream for richness
Use mixed wild mushrooms for deeper flavor
Pairing Suggestions
6 Drink:
Dry sherry, Pinot Noir, or dark herbal tea
Mushroom-based umami loves subtle wines and brothy teas
Ingredients Soup Base
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 lb cremini or button mushrooms, sliced
1 tbsp tomato paste (optional, for depth)
¾ cup pearl barley (rinsed)
7 cups vegetable broth
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh
Salt and freshly ground pepper, to taste
1 tbsp soy sauce or tamari (optional, enhances umami)
To Finish
2 tbsp chopped fresh parsley or dill
A squeeze of lemon juice or a dash of vinegar (to brighten)
grated parmesan (vegetarian-friendly) or crusty bread
Directions Sauté the Base
1
Heat olive oil in a large soup pot over medium heat.
Add onion , carrots , and celery . Cook for 6–8 minutes , until softened.
Stir in garlic , cook 1 minute more.
Add mushrooms , season lightly with salt, and cook for 7–10 minutes , until they release moisture and begin to brown.
Stir in tomato paste (if using), and cook another 1–2 minutes.
Simmer the Soup
2
Add barley , vegetable broth , bay leaf , thyme , and soy sauce if using.
Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 45–55 minutes , or until barley is tender and soup has thickened slightly.
Finish and Season
3
Remove bay leaf .
Taste and season with more salt , pepper , and a splash of lemon juice or vinegar for brightness.
Stir in fresh herbs just before serving.
Serve
4
Ladle into warm bowls.
Garnish with more herbs and cracked black pepper .
Pair with crusty sourdough , dark rye , or a light green salad.
Variations
5
Add a handful of chopped kale or spinach near the end
Stir in a splash of cream for richness
Use mixed wild mushrooms for deeper flavor
Pairing Suggestions
6 Drink:
Dry sherry, Pinot Noir, or dark herbal tea
Mushroom-based umami loves subtle wines and brothy teas
