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vegan portobello mushroom barley soup

Portobello Mushroom Barley Soup

Course Soup
Cuisine Vegan
Keyword oil free
Prep Time 25 minutes
Cook Time 50 minutes

Ingredients

  • 4 cups vegetable broth low sodium
  • 1 yellow onion
  • 2 clove garlic
  • 1 1/4 cups celery about 3 stalks
  • 1 1/2 cups carrots about 3-4 carrots
  • 8 oz baby bella mushrooms 1 package
  • 2 portobello mushroom caps
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 1/4 cup fresh parsley
  • 3 tbsp balsamic vinegar
  • 3/4 cup pearl barley
  • 2 cups spinach
  • 2 cups water

Instructions

  1. In a large soup pot (larger than 2 Qt) saute chopped onion and diced garlic in 1/4 c vegetable broth over medium heat until tender, about 5 minutes.

  2. add chopped carrots & celery, cook 3-5 minutes.

  3. Add sliced mushrooms, cook 5 minutes.

  4. Add seasonings, chopped parsley, balsamic vinegar, remaining vegetable broth and barley.

  5. Bring to a boil.

  6. Reduce heat, cover and simmer for 45 minutes or until the barley is tender.

  7. Add 2 cups of fresh spinach and cook 2 minutes.

  8. Add 1-2 cups of water to reach desired soup consistency.

  9. Optional garnish with fresh parsley.

Recipe Notes

I got fancy and kept a few sliced of portobello aside, I cooked them in balsamic vinegar & liquid aminos in a frying pan for a few minutes per side and garnished my soup with the portobello slices. 

Makes 4-6 servings depending on how much water is added.