As the days grow shorter and the chill of fall settles in, there’s nothing quite like the comforting embrace of a warm bowl of soup. One afternoon, while rummaging through my pantry, I stumbled upon a forgotten bag of hulled barley and a stash of assorted mushrooms. Inspiration struck, and soon I was crafting a recipe that would marry these wholesome ingredients into a delightful Mushroom Barley Soup. The earthy porcini broth infused with tender leeks and hearty mushrooms creates a flavor profile that’s both rich and beautifully satisfying.
What makes this soup special is the creamy cashew sour cream, which adds a deliciously smooth finish, transforming this vegan dish into an indulgent culinary experience. Whether you’re winding down after a busy day or gathering with friends for a cozy evening, this high-fiber, dairy-free soup is not just a meal; it’s a bowl of warmth and comfort that will make any cold day feel a little brighter. Let’s dive into making this heartwarming Mushroom Barley Soup together!
Why is Mushroom Barley Soup a Must-Try?
Comforting, cozy meals are essential for chilly evenings, and this soup delivers in spades. Rich flavors come from a perfect blend of earthy mushrooms and aromatics that create a wholesome experience. Nutrient-packed, hulled barley and creamy cashew sour cream make this a meal that satisfies and nourishes. Versatile and adaptable, you can easily swap in your favorite veggies or grains. Plus, it’s a fantastic make-ahead option, easily stored for busy nights. Warm your soul with a delicious bowl of this Mushroom Barley Soup, perfect for gatherings or quiet nights in!
Mushroom Barley Soup Ingredients
For the Soup Base
• Leek – Adds a mild onion flavor and sweetness; substitute with a yellow onion if needed.
• Celery rib – Provides crunch and a subtle flavor base; use green bell pepper for a slightly different taste.
• Brown button mushrooms – Coarsely chopped for rich umami flavor and texture; shiitake or cremini mushrooms are great alternatives.
• Hulled barley – Acts as a hearty grain base that thickens the soup; substituting with farro or brown rice is an option, but cooking times will vary.
• Tomato paste – Contributes acidity and deep flavor; can replace with fresh tomatoes (use about 1 cup diced).
• Onion powder – Enhances base flavors; if unavailable, use fresh onions.
• Tamari or shoyu – Adds saltiness and depth; gluten-free soy sauce can be used as a substitute.
• Nutritional yeast – Offers cheesy flavor and additional nutrients; omit for a lower-calorie option.
• Fresh thyme – Provides aromatic herbal notes; use 2 teaspoons of dried thyme if fresh isn’t available.
• Red pepper flakes – Adds mild heat; adjust quantity according to spice preference.
• Sea salt & black pepper – Seasoning to taste; use Himalayan salt if preferred.
• Water – The soup’s base, creating a broth; you can substitute with vegetable stock for extra flavor.
• Porcini powder – Gives an intense earthy flavor to the broth; alternatively, use dried porcini mushrooms soaked in water (about 1/4 cup).
For the Cashew Sour Cream
• Raw cashew pieces – For making the creamy sour cream; if unavailable, you can swap for soaked sunflower seeds.
• Lemon juice – Balances the richness with acidity; lime juice can be used as an alternative.
How to Make Mushroom Barley Soup
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Make the Cashew Sour Cream: Soak raw cashew pieces in hot water for about 20 minutes. Drain the cashews, then blend with water and lemon juice until smooth. Refrigerate until ready to serve.
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Prepare the Leeks: Clean the leeks thoroughly by slicing and soaking them in cold water to remove any dirt. Transfer the clean leeks directly into your cooking pot without drying them, as the moisture helps with cooking.
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Sauté Vegetables: Heat your pot over medium heat. Add the leeks along with a pinch of salt and red pepper flakes; sauté until wilted. Next, add chopped celery and brown button mushrooms, continuing to sauté until the moisture from the mushrooms evaporates.
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Add Base Flavors: Stir in tomato paste, onion powder, tamari, nutritional yeast, thyme, and hulled barley. Mix well, allowing the flavors to blend beautifully together for about 2 minutes.
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Make Stock: In a bowl, combine porcini powder with water to create a broth, then pour this mixture into the pot with the vegetable base.
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Simmer: Bring the mixture to a gentle simmer. Cover the pot and cook for 45 minutes to 1 hour, or until the hulled barley is tender and the soup reaches your desired consistency. Adjust the liquid based on the type of barley you’re using.
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Finish Soup: Stir in half of the prepared cashew sour cream into the soup. Taste to see if you’d like to add more. Serve hot, garnished with fresh herbs if desired.
Optional: Top with extra thyme or a sprinkle of red pepper flakes for added flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mushroom Barley Soup
Fridge: Store in an airtight container for up to 3 days. Make sure to let the soup cool completely before sealing to maintain optimal freshness.
Freezer: You can freeze Mushroom Barley Soup for up to 1 month. Use freezer-safe containers, leaving space for expansion, and label them with the date.
Reheating: Thaw overnight in the refrigerator before reheating. Warm on the stovetop over medium heat, adding a splash of water or vegetable broth if it’s too thick.
Sour Cream Storage: The cashew sour cream can be made ahead and stored in the refrigerator for up to 5 days. Stir before using, and it’s perfect for garnishing your soup!
Mushroom Barley Soup Variations & Substitutions
Feel free to explore your culinary imagination and customize this cozy recipe to make it yours!
- Grain Swap: Substitute hulled barley with farro or brown rice for a different texture and taste. Just be mindful of the cooking times!
- Creamy Alternatives: Use almond or coconut yogurt in place of cashew sour cream for a unique flavor twist that’s still creamy and delightful.
- Veggie Boost: Incorporate additional vegetables like carrots, spinach, or kale for a nutrient-rich upgrade that adds lovely color and flavor.
- Mushroom Medley: Blend in a variety of mushrooms like shiitake or portobello to enhance the depth of flavor and create an exciting earthy profile.
- Nut-Free Cream: If avoiding nuts, replace cashews with soaked sunflower seeds blended with water; it offers a creamy consistency without the allergens.
- Additional Heat: For spice lovers, consider adding more red pepper flakes or a drizzle of sriracha right before serving to kick it up a notch.
- Stock Options: Instead of water, use homemade vegetable stock to deepen the flavor profile; just adjust the salt accordingly!
- Dried Herbs: If fresh thyme isn’t available, swap in dried herbs; use 1 teaspoon dried thyme for every tablespoon of fresh thyme called for.
Every twist and turn enhances this comforting dish, allowing you to create a personalized bowl of warmth that speaks to your heart!
Make Ahead Options
These comforting Mushroom Barley Soup can be prepped ahead of time, making them perfect for busy weeknights! You can make the cashew sour cream up to 3 days in advance and refrigerate it (just stir it well before serving to maintain its creamy texture). Additionally, the soup itself can be fully prepared and stored in the refrigerator for up to 3 days. When you’re ready to enjoy, gently reheat the soup on the stove and add the remaining cashew sour cream to prevent curdling. With these make-ahead options, you’ll have a hearty, delicious meal waiting for you, allowing you to savor every satisfying spoonful of your Mushroom Barley Soup!
Expert Tips for Mushroom Barley Soup
• Perfect Cashew Cream: Soak cashews for at least 20 minutes if you’re using a standard blender to ensure a velvety texture for your sour cream.
• Thorough Leek Cleaning: Don’t skip soaking your leeks! They can hide dirt and sand. Proper cleaning avoids gritty bites in your delicious Mushroom Barley Soup.
• Adjust Consistency: If your soup turns out thicker than you like, add a little extra water or vegetable stock gradually until you reach your preferred thickness.
• Flavor Boost: For an even richer flavor, consider sautéing some garlic alongside the vegetables at the start. This will layer in lovely depth to your Mushroom Barley Soup.
• Herb Freshness: Fresh herbs can make a significant difference! Keep them on hand and add a sprinkle of thyme just before serving for a burst of aroma.
What to Serve with Mushroom Barley Soup?
Looking to create a delightful meal experience to go with your comforting soup?
- Crusty Bread: The perfect match for dipping, crusty bread will soak up the scrumptious flavors of your soup.
- Crispy Kale Chips: These crunchy bites add a delightful texture contrast while complementing the earthiness of the mushrooms.
- Simple Side Salad: A light green salad with lemon vinaigrette offers a refreshing balance, cutting through the richness of the soup.
- Garlic Toast: Served warm with a hint of garlic, it’s a fabulous way to enhance the savory notes of your soup.
- Roasted Vegetable Medley: Seasonal veggies bring vibrancy and nutrients; their sweetness harmonizes beautifully with the soup’s hearty depth.
- Herbed Quinoa: Light and fluffy, this protein-packed grain serves as a wholesome companion that adds texture and nutrition.
- Fruit Sorbet: After a warm bowl of soup, a scoop of sorbet is a refreshing palate cleanser to brighten your meal.
- Iced Green Tea: Refreshing yet subtle, iced green tea works well to cleanse the palate between bites while keeping things light.
- Fruit Crumble: Cap off your meal with a warm fruit crumble for a comforting dessert that soothed the evening chill.
Mushroom Barley Soup Recipe FAQs
What type of mushrooms should I use for Mushroom Barley Soup?
Absolutely! For this Mushroom Barley Soup, brown button mushrooms are ideal due to their umami flavor. However, you can substitute with shiitake or cremini mushrooms for added depth. Whichever you choose, make sure they are fresh and firm to the touch.
How do I store leftover Mushroom Barley Soup?
You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure to allow the soup to cool completely before sealing it, as this maintains optimal freshness.
Can I freeze Mushroom Barley Soup?
Yes, you can freeze Mushroom Barley Soup for up to 1 month! Transfer it to freezer-safe containers, leaving a bit of space for expansion. Make sure to label the containers with the date. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of water or vegetable broth if needed.
How can I adjust the thickness of the soup?
If your soup turns out thicker than expected, don’t worry! Simply add a little extra water or vegetable broth gradually, allowing it to simmer until you achieve your desired consistency. This way, you can customize it to your preferences and enjoy the perfect bowl of comfort!
Is this soup safe for those with nut allergies?
Great question! This Mushroom Barley Soup contains cashews for the sour cream, which should be avoided if you have nut allergies. You can substitute the cashew sour cream with almond or coconut yogurt for a safe, creamy option. Always read labels to ensure they meet your dietary needs.
How should I clean leeks before using them?
Cleaning leeks properly is key to avoiding grit in your soup. Slice the leeks and soak them in cold water for a few minutes, allowing any dirt to settle at the bottom. Swish them around gently, then lift them out and transfer to your cooking pot without drying. This method ensures your Mushroom Barley Soup is clean and delicious!
Comforting Mushroom Barley Soup for Cozy Nights In
Ingredients
Equipment
Method
- Soak raw cashew pieces in hot water for about 20 minutes. Drain the cashews, then blend with water and lemon juice until smooth. Refrigerate until ready to serve.
- Prepare the leeks by cleaning them thoroughly and soaking in cold water to remove dirt. Add clean leeks directly into your cooking pot without drying.
- Heat your pot over medium heat. Add leeks, a pinch of salt, and red pepper flakes; sauté until wilted. Add chopped celery and brown mushrooms and sauté until moisture from the mushrooms evaporates.
- Stir in tomato paste, onion powder, tamari, nutritional yeast, thyme, and hulled barley. Mix well for about 2 minutes.
- Combine porcini powder with water to create broth, then pour this into the pot.
- Bring to a gentle simmer. Cover and cook for 45 minutes to 1 hour, adjusting liquid as necessary.
- Stir half of the cashew sour cream into the soup. Adjust seasoning as necessary and serve hot, garnished with fresh herbs.
