How To Make Mushroom Barley Soup

Use whatever types of mushrooms you like for this barley soup recipe.

A combination of fresh and dried mushrooms give this soup its meaty texture & flavor.

Dried mushrooms need to be rehydrated before using. Soak them in hot water until tender.

After soaking the mushrooms, strain out the sediment. This mushroom broth will go in the barley soup.

Meanwhile, chop and sauté cremini or button mushrooms until they give up their liquid.

Clean leeks before chopping & sweating them. Cook until they're very tender.

Add carrots, parsnips, carrots and onions. Saute the veggies until they're tender.

Add the sautéed and soaked mushrooms back to the pot with rosemary & bay leaves.

Stir in pearled barley. (You can also use quick cooking barley).

Add the mushroom & vegetable broth and bring the mushroom barley soup to a boil. Then simmer.

Add chopped kale to the soup and cook until it wilts and is tender.

This recipe makes a big pot of vegan mushroom barley soup for the whole family to enjoy.

Make this hearty wholesome mushroom barley soup recipe today.