Mushroom Barley Soup

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.


4 C water

3/4 C uncooked pearl barley

2 medium onions, chopped

2 stalks celery, chopped

1 Tbs olive oil

1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)

2 C carrots, chopped

6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)

1 Tbs tomato paste

1 Tbs truffle oil

1/2 tsp salt

1/4 tsp black pepper

3 Tbs fresh parsley, minced


In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Add the mushrooms.

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Sprinkle with parsley and serve. Enjoy!

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