Thursday, December 3, 2015

Vegan "Beefy" Mushroom Barley Soup

Once again, here I am apologizing for how long it has been since I posted a recipe.  I am on the computer all day at work and so a lot of times I don't feel like staring at one at home.  As a result, the blog gets neglected.

Some history on this recipe - right out of high school, back in 1989, I bought a Better Homes and Garden cookbook.  I never did use too many recipes out of it, but I still have the book today, sitting in the cupboard being held together with a rubber band. One of the few recipes I did make was for beef barley soup.  Even then I modified it from the original.

This recipe is my vegan version of the one I used to make based on that recipe.  It is such a simple soup to make.  I hope you enjoy.


1 lb Brown Crimini Mushrooms, sliced
1 large Onion, peeled and diced
1 cup Celery, sliced
1 Carrot, sliced
3 cloves Garlic, minced
5 cups Water
1 Bay Leaf
3/4 tsp dried Rosemary, crushed
1 cup frozen Peas or Mixed Veggies
1 large Potato, diced
1/4 cup Pearl Barley
** 1 tbsp Balsamic Vinegar - optional

1.  In a large soup pot add the mushrooms, onions, and celery, carrot, garlic, and approximately 1/4 cup of water.  Saute 2-3 minutes until soft and the water comes out of the mushrooms.

2. Add the rest of the ingredients and bring to a boil.  Cover and reduce heat to a simmer.  Cook for 25-35 minutes until the barley is cooked and the veggies are soft.  Optional - Add 1 tbsp of balsamic vinegar at this time for a richer taste.

3.  Serve hot with crusty bread or biscuits.

- Bon Appetit

" There is nothing like soup.  It is by nature eccentric; no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin, Home Cooking (1988)


  1. I almost made this today but couldn't find my pearl barley. Didn't really feel like running to the store. Maybe on Saturday. It's supposed to be -10°F which sounds like soup weather....

    1. The barley always gets buried in the back of the cupboard for some reason. You are definitely having soup weather.

    2. A great recipe, thank you! Especially for our "soup weather".

  2. Okay. Now you're talking. I know you don't like to hear this, but I did eat meat before this diet. Its been well over a year and half. I do miss the taste, but not eating it. So I am going to try this. Looks tasty!

    1. Don't worry, before we went vegan we ate meat too. If you are missing beef or chicken soups, try the "No beef" and "No chicken" bouillon bases. It is eerie how close they taste to beef and chicken.