Fall Soup Recipe - Vegan Mushroom and Barley

Once the weather turns cold, it is the perfect time for a cozy and delicious bowl of soup. The options are truly endless for homemade recipes to recreate for the whole family to enjoy, so why not pick one that is healthy and tasty!

This fall-inspired mushroom and barley soup is hearty, delicious and vegetarian, so it is a real crowd-pleaser. You will start with just a few simple ingredients and end with a cozy treat to warm the heart.

The ingredients that you will need are:

Vegetable oil







Vegetable stock powder

Fresh parsley

Start by heating the oil in a medium to a large pot on the stovetop for about 2 minutes and then add in the onion, garlic and carrots. Saute until everything is tender, and then add in the mushrooms and saute for around 3 minutes. Next, add the barley and water, which should be about 5-6 cups and enough to cover 4 inches above the rest of the ingredients. Season the soup with vegetable stock powder, salt and pepper, and then bring it to a boil, stirring occasionally. Turn the heat down to low, and cover. Simmer for about 1 hour. The barley should have tripled in size and should be tender. Serve with a fresh parsley garnish and a delicious piece of focaccia on the side. 

To store: Keep the barley soup in the pot (covered) and store in the refrigerator for up to 5 days, or transfer it into an airtight container and store it in the fridge.

How to freeze: Freeze barley soup in an airtight container or large freezer bag and freeze for up to 3 months. To serve, thaw in the refrigerator or on the kitchen counter, and then reheat on the stove and serve.


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