Recipes » Soups » Mushroom Barley Soup
T. Colin Campbell Center for Nutrition Studies

Mushroom Barley Soup

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
Porcini mushrooms add an earthy richness to any dish—they’re well worth the extra cost. If you can’t find cremini mushrooms, use button mushrooms instead.
Yield: 4–6 servings
Low Sugar Nut Free Soy Free

Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).

Ingredients

Ingredients

  • 1 large yellow onion, peeled and chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp minced thyme
  • 2 tsp minced rosemary
  • 2 bay leaves
  • 5 cups low-sodium vegetable stock
  • ½ ounce dried porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled
  • 2 medium yukon gold potatoes, cubed
  • 3 cups cooked barley
  • Salt and freshly ground black pepper to taste
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Sauté the onion, carrots, celery, and cremini mushrooms in a large pot over medium heat for 10 minutes.
  • 2. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
  • 3. Add the garlic, thyme, rosemary, and bay leaves and cook for another minute.
  • 4. Add the vegetable stock, potatoes, porcini mushrooms and their soaking liquid, and bring to a boil over high heat.
  • 5. Add the vegetable stock, porcini mushrooms and their soaking liquid, and bring to a boil over high heat.
  • 6. Reduce the heat to medium-low and cook covered for about 20 minutes, until the mushrooms are cooked through.
  • 7. Add the cooked barley and cook for another 10 minutes.
  • 8. Season with salt and pepper.

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