Dairy-Free Hearty Mushroom Barley Soup
Warm up with a comforting bowl of Dairy-Free Hearty Mushroom Barley Soup, a wholesome, plant-based dish packed with earthy flavors and nourishing ingredients. Featuring a blend of cremini and button mushrooms, pearl barley for a hearty texture, and a fragrant medley of dried herbs like thyme and oregano, this dairy-free soup is a savory delight that's perfect for cooler days. The slow-simmered vegetable broth brings depth to the dish, while fresh parsley adds a burst of freshness. Quick to prepare in under 20 minutes and ready in just 45, this vegan-friendly soup makes an ideal meal for busy weeknights or cozy weekends. Serve this satisfying recipe with crusty bread for the ultimate cold-weather comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 16 ounces, sliced cremini mushrooms
- 8 ounces, sliced button mushrooms
- 0.75 cup pearl barley
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, sliced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the cremini and button mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
Rinse the pearl barley under cold water and add it to the pot, stirring well to combine.
Pour in the vegetable broth and add the dried thyme, oregano, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the barley is tender.
Check the seasoning and adjust with more salt and pepper if needed.
Remove the bay leaf and discard.
Stir in the chopped fresh parsley just before serving.
Ladle the soup into bowls and enjoy hot. Serve with crusty bread for a complete meal if desired.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 52.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 531 mg | 41% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7177 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
