Vegan Mushroom Barley Soup

  • Yield: servings


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