Comforting Mushroom Barley Soup
Comforting Mushroom Barley Soup- a creamy and flavorful soup made with dried mushroom broth. (vegan)
I think with the way this week has been going, we are all in need of a little extra comfort.
Whether it be from holding those we love close or from a nice, warm bowl of soup.
To me, nothing says comfort like a satisfying creamy soup with tender barley and savory mushrooms. Between the dried mushroom broth and tamari, this one is packed full of umami flavor that is sure to leave you feeling satiated.
To start, you’ll need to chop the veggies, cook the barley and soak the dried mushrooms in hot water. The mushrooms smell pretty amazing so don’t be surprised if it draws some attention to the kitchen.
After that you cook the veggies, boil with the broth and mushroom liquid so that they absorb all of those delicious flavors. Then you pour in the milk with the barley and it’s good to go!
This soup is super creamy and satisfying. I like to enjoy it with a small salad and a crusty piece of bread. I hope you enjoy!
Comforting Mushroom Barley Soup
Yield: 4 bowls
Prep Time: 15
Cook Time: 30
Total Time: 45
Ingredients:
- 1 cup uncooked pearled barley
- 1 ounce dried mushrooms (I used Porcini) + 1 cup hot water
- 1 yellow onion, finely chopped (about 1.5 cups)
- 1 bunch kale, stem removed and finely chopped (about 3 cups)
- 1 cup carrots, finely chopped (about 3 carrots)
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups plain unsweetened non-dairy milk
- 1 tablespoon tamari
Directions:
In a medium size pot, bring 2 cups water to a boil. Add the barley, reduce to a simmer and cook for 25 to 30 minutes, until tender.
In a measuring cup, add the dried mushrooms to one cup hot water and allow to soak for at least 20 minutes. While they’re soaking, warm the olive oil in a large pot over medium heat. Cook the onion for about three or four minutes, until translucent.
Next toss in the chopped kale, garlic and carrots. Cook for about five more minutes then add the diced mushrooms. Sprinkle with salt & pepper, stir together and cook for another five minutes.
Once the dried mushrooms are done soaking, separate them from the liquid (reserve the liquid) and transfer to a surface for cutting. Pick out any hard pieces, chop them up then add them to the large pot. Add the bay leaf and pour in the reserved mushroom liquid and 4 cups vegetable broth. Bring to a boil and cook for 10 minutes.
Pour the milk and soy sauce into the pot then stir in the cooked barley. Allow to simmer for about 5 minutes, until heated through.
Click Here for Nutrition Facts
Nutrition Facts are for 1/4th of recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Oh I love WF’s mushroom barley soup. You’re so right Sarah, it’s perfect comfort food. Personally, I’ll eat soup and drink hot coffee year round, even if it’s 95 degrees out :)
I tried Whole Food’s soup a few weeks ago for the first time and loved it! They don’t have it very often at the one by me so I was determined to make my own. And I added kale because I’m a kale freak. :)
We’re definitely still having soup weather around here, and while I’d much prefer warmer weather to eating soup, this one looks delicious enough to make the cold weather bearable. Thanks for sharing!
This soup is gorgeous!! I would eat or ‘slurp’ the entire pot; it has every ingredient I love. I’m in Southern New Jersey, so it’s turning into Spring for sure, but slowly still because April is an odd month. It’s been rainy and cloudy and in the upper 50s. Looking forward to more sunshine and more warmth! I’m totally making this!
I still have to go with Mac & Cheese as my favorite comfort food! Especially when it’s baked in the oven, topped with breadcrumbs. :)
Ahhh, yes. Mac n cheese is the ultimate comfort food! :)
I am such a lover of mushroom barley soup. It’s so comforting and satisfying. I can eat soup all the time. Looks delicious
This soup looks so hearty and delicious!
I’ve just bookmarked it. Thanks for sharing :)
My, the soup does look comforting and filling. I don’t remember if I have barely in the pantry. But the soup would be perfect for the strange cold nights we’ve been having. I had to put socks on again since I was so chilly.
Favorite comfort meal is classic frijoles y arroz. homemade by mom or grandma. with fresh tortillas.
This sounds so good! One of my favorite soups is mushroom wild rice soup. There is just something so comforting about mushroom soup.
This soup does look amazingly comforting! And bonus that it’s healthy!
We are definitely having super weather around here still! It’s 30’s and there is a lot of snow on the ground. Although, I don’t mind having a hot bowl of chili in the middle of summer sometimes. Is that weird?
My favorite comfort meals: french onion soup, chili, meatloaf, and lasagna!
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Looks delicious! I’m just curious…what is the benefit to using the dried mushrooms?
Hi Janet! Using the liquid that they soak in (as well as the rehydrated mushrooms themselves) adds more savory flavor to the soup. It’s a huge part of what makes it taste so good so I wouldn’t recommend skipping them. I hope you get a chance to try it!
Sarah,
I know this recipe has been on here for several years and I have commented before how much I love your site, but i have to reiterate. Wonderful and delicious recipes and beautiful pictures to go along with! I love the one of the dog with the mushrooms! Please keep posting the beautiful pictures and recipes, I truly appreciate!
Amy
You’re too sweet! Thank you, Amy! :)