How To Make Mushroom Barley Soup 

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

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

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

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

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

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

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

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

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

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

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

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

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Make this hearty wholesome mushroom barley soup recipe today.

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