Vegan Mushroom Barley Soup

  • Yield servings


4 cups water
3/4 cup uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 tablespoon oil or water, for sauteing
1 1/2 pounds sliced fresh mushrooms (shiitake and cremini are my favorites)
2 cups chopped carrots (3 or 4 large carrots)
6 cups vegetable stock
1 tablespoon tomato paste
1 tablespoon truffle oil (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons minced fresh parsley


  1. In a 3-quart saucepan, bring the water and barley to a boil. Reduce the heat; cover and simmer for 30 minutes, or until the barley is partially cooked. Drain.
  2. Meanwhile, in a soup pot, saute the onions and celery in oil until tender, about 7 minutes. Add the mushrooms; cook, stirring, for 5 to 10 minutes. Stir in the carrots, stock, tomato paste, and partially cooked barley.
  3. Bring to a boil over medium heat. Reduce the heat; cover and simmer for 30 minutes, stirring occasionally. Stir in truffle oil, salt, and pepper. Taste, and adjust the seasonings.
  4. Sprinkle with parsley, and serve.

From Color Me Vegan by Colleen Patrick-Goudreau – Fair Winds Press



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