Hearty Mushroom Barley Soup
A deeply savory vegan soup of well-browned mushrooms, carrots, celery and chewy pearl barley in a thyme-scented broth. Thick enough to be dinner on its own.
Chef's note Browning the mushrooms hard before anything else goes in is what gives this soup its meaty depth.
Chef's note Browning the mushrooms hard before anything else goes in is what gives this soup its meaty depth. If you have dried porcini, soak a small handful in hot water and add them along with their strained liquid.
Ingredients
- 3 tbsp olive oil divided
- 1½ lb cremini mushrooms sliced
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tbsp tomato paste
- ¾ cup pearl barley rinsed
- 8 cups vegetable broth
- 2 tbsp soy sauce
- 2 bay leaves
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp sherry or red wine vinegar
- ¼ cup flat-leaf parsley chopped
Steps
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1½ lb cremini mushrooms and cook, stirring only occasionally, until they release their liquid, it cooks off, and they brown well, 12 to 15 minutes.
Add the rest of the oil (1 tbsp olive oil), 1 yellow onion, 2 carrots and 2 celery stalks, and cook until softened, 6 to 8 minutes. Stir in 3 cloves garlic, 1 tsp dried thyme and 1 tbsp tomato paste for 1 minute.
Add ¾ cup pearl barley, 8 cups vegetable broth, 2 tbsp soy sauce, 2 bay leaves, 1 tsp kosher salt and ½ tsp black pepper. Bring to a boil, then lower to a simmer, partly covered, for 40 to 45 minutes, until the barley is tender and chewy.
Remove the bay leaves. Stir in 1 tsp sherry or red wine vinegar and ¼ cup flat-leaf parsley, and taste for salt. Thin with water if needed, since the barley keeps drinking broth as it sits.
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