Whole grain barley and mushrooms in a creamy broth make the perfect Mushroom Barley Soup. Easy to make, satisfying, hearty and so delicious. Made dairy-free and vegan friendly. 
There’s no better way to warm up on a chilly fall night than with a hearty fall soup. This delicious creamy mushroom and barley soup will definitely hit the spot!
Growing up my favorite soup my mom would make was polish mushroom barley soup. She would use dried mushroom that were picked up in our forest and that’s where all the amazing, hearty flavor would come from. Although this soup recipe is made with fresh mushrooms, it’s delicious!
INGREDIENTS TO MEKE VEGETARIAN MUSHROOM BARLEY SOUP
Oil to sauté veggies. My favorite oil to use is avocado oil.
Vegetables. Onion, garlic, carrots, celery and mushrooms. Baby bella or wild mushrooms work best!
Barley
Full-fat coconut milk, can be substituted with regular milk
Vegetable broth
Bay leaf and fresh thyme
WHAT IS BARLEY?
Barley is an ancient grain with a mild, slightly nutty taste and chewy texture, similar to farro.
IS BARLY GOOD FOR YOU?
Yes, barley contains high amount o fiber, many important vitamins, minerals and antioxidants. It’s and amazing grain to add to your menu.
CAN THIS BARLEY MUSHROOM SOUP BE MADE IN INSTANT POT?
Instant pot is great for this recipe! Start with sautéing the vegetables. Then add barley, broth, water, coconut milk and bay leaf. Secure the lid and cook under pressure for 20 minutes.
When the time goes off, let the pressure release for about 10 minutes. Then remove the bay leaf and add fresh thyme.
Looking for more healthy soup recipes? Check out some of my favorites!
healthy chicken gnocchi soup
dairy free cream of mushroom
healthy lemon artichoke chicken soup
If you make this healthy mushroom and barley soup, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
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Creamy Mushroom Barley Soup (vegan)
- Total Time: 45 minutes
- Yield: 4 1x
Description
Whole grain barley and mushrooms in a creamy broth make the perfect Mushroom Barley Soup. Easy to make, satisfying, hearty and so delicious. Made dairy-free and vegan friendly.
Ingredients
2 tbsp avocado oil
1 onion, chopped
4 garlic cloves, minced
1 cup carrots, chopped
1/2 cup celery, chopped
16 oz baby bella mushrooms, chopped
1 cup barley, rinsed
32 oz vegetable broth
1 cup water
1 cup full-fat coconut milk
bay leaf
2 tbsp fresh thyme
salt & black pepper
Instructions
Preheat oil in a large pot. Add onion, garlic, carrots, celery and mushrooms. Season with generous pinch of salt and balck pepper and cook on medium high heat for about 5 minutes until tender.
Add barley, broth, water and bay leaf. Bring to a boil and then turn down to a simmer. Cook for about 30 minutes or until the barley is tender and cooked through.
Add coconut milk, fresh thyme and season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
3 comments
So I tried to follow it exactly … but I had to make the following changes (due to the fact that I did not have the ingredients at home).
Extra virgin olive oil instead of avocado oil
Dried thyme instead of fresh thyme
I also made the following changes
30oz of sliced mushrooms (I love mushrooms)
an additional cup of water
That being said … I just finished eating my first serving. Yum. Thx!!
I’m so happy to hear that! Thank you!
That’s great to hear it worked for you! Thank you!