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mushroom barley soup in green bowls with spoon

Mushroom Barley Soup

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This vegan mushroom barley soup is made from simple pantry staples. It's flavourful and good for your gut. Freezer friendly.
Course Main Course, Soup
Cuisine American
Diet Vegan, Vegetarian
Keyword barley, Mushroom
Dietary Preference nut free, vegan, vegetarian
Prep Time 10 mins
Cook Time 48 mins
Total Time 58 mins
Servings 4 people


  • ¼ cup avocado oil
  • ½ pound mushrooms sliced (use a variety such as cremini, oyster, baby bella)
  • 1 medium yellow onion finely chopped
  • 2 medium carrots finely diced
  • 2 ribs celery finely diced
  • 4 cloves garlic chopped
  • 7 cups water or low sodium vegetable stock if you don't have bouillon concentrate
  • 5 teaspoons Better than Bouillon Vegetarian Beef Concentrate
  • 1 cup dried pearl or pot barley pearl cooks faster
  • 1 tablespoon vegan worcestershire sauce see note for substitution
  • teaspoons dried thyme leaves
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • 2 bay leaves


  • Heat avocado oil in a soup pot over medium high heat. Add mushrooms and let cook for 5 minutes, stirring once.
  • Add carrot, onion and celery, stirring occasionally, until mushrooms are brown and carrot is beginning to soften, 5-7 minutes.
  • Add garlic, stirring constantly for one minute.
  • Next, add water, bouillon concentrate, barley, worcestershire sauce, thyme, onion powder, cumin and bay leaves and bring to a boil for five minutes on high heat.
  • Reduce heat to medium and partially cover with a lid, keeping at a bubbling simmer, until barley is tender not mushy, about 30 minutes if using pearl barley and up to 50 minutes if using pot barley.
  • Taste and season with salt and pepper to your liking.


Soup will keep, covered, in fridge for four days or in the freezer for a month. Let thaw overnight in fridge and then bring up to a full steaming simmer on medium heat before serving.