Mushroom Barley Soup (vegan)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.4 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Mushroom Barley Soup (vegan) calories by ingredient
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Submitted by: PATTK1220


This is a hearty soup - perfect for a cold, blustery day. This is a hearty soup - perfect for a cold, blustery day.
Number of Servings: 12


    1 lb mushrooms, sliced
    1 C pearl barley
    1 C carrots, chopped
    1 C celery, chopped
    1.5 C onions, chopped
    3 qt low sodium vegetable broth
    3 cloves garlic, minced or pressed
    1 Tbsp oil
    salt and pepper to taste
    2 Tbsp dill, minced (optional)
    2 Tbsp parsley, chopped (optional)


NOTE: Before starting to cook, soak barley in cold water for at least 2 hours. This will reduce the overall cooking time but add to the prep time. If you don't have time to presoak the barley, that's fine. It just means the soup needs to cook at least 2 hours instead of 1 hour.
1. Heat oil over medium heat in large stockpot.
2. Add onions, carrots, celery, and garlic. Saute until tender but not brown.
3. Add the mushrooms, and cook until soft.
4. Add vegetable broth, and bring to boil.
5. Reduce heat to simmer. Cover pan, and cook until barley is tender (about 1 hour if barley was presoaked or 2.25 hours if it was not). Check pan near the end of the cooking time for density. If you prefer a brothy soup, you may want to add more broth or water.
5. If desired, top with dill and parsley when serving.

Serving Size: Yield: 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PATTK1220.


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