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.
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.
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.
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.
Ladle into warm bowls.
Garnish with more herbs and cracked black pepper.
Pair with crusty sourdough, dark rye, or a light green salad.
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
Drink:
Dry sherry, Pinot Noir, or dark herbal tea
Mushroom-based umami loves subtle wines and brothy teas
4 servings