Description
A hearty, weeknight-friendly vegetable soup loaded with savory mushrooms, chewy pearled barley, and classic aromatics in a thyme-garlic broth. Finished with lemon and fresh herbs for brightness, it’s vegan, budget-friendly, freezer-ready, and reliably satisfying.
Ingredients
2 tbsp olive oil
1 lb (450 g) cremini or button mushrooms, sliced
1 medium yellow onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 tsp dried thyme (or 2 tsp fresh)
1 bay leaf
1 tsp smoked paprika (optional)
1 cup pearled barley, rinsed (GF swap: 3/4 cup brown rice)
7–8 cups low-sodium vegetable stock
1 tsp fine sea salt, plus more to taste
Black pepper, to taste
1–2 tsp soy sauce or tamari (use tamari for GF)
1 tbsp lemon juice, plus wedges for serving
2 tbsp chopped fresh parsley or dill
Instructions
Brown mushrooms (8–10 min): Heat oil in a heavy 6-qt pot over medium-high. Add mushrooms and a pinch of salt; cook until browned and edges are golden. Transfer to a bowl.
Build base (5–6 min): Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt; sauté until translucent and lightly browned.
Bloom aromatics (1 min): Stir in garlic, thyme, bay, and paprika until fragrant.
Add grain & liquid (30–35 min): Stir in barley to coat. Add 7 cups stock, scraping up browned bits. Simmer gently, uncovered, stirring occasionally, until barley is chewy-tender. Add more stock if too thick.
Season smart (2–3 min): Return mushrooms. Add soy/tamari and black pepper. Taste and adjust salt.
Finish & brighten (1 min): Remove bay. Stir in lemon juice and herbs. Adjust with more lemon or hot water to loosen if needed.
Rest (2–3 min): Turn off heat; let flavors settle. Serve with lemon wedges.
Doneness cues: Barley is bouncy-tender; mushrooms supple; broth savory with a fresh lemon lift.
Notes
Must-haves: mushrooms, grain (barley or brown rice), stock, aromatics, acid.
Flexible adds: paprika, fresh herbs; leeks/shallots; potatoes, zucchini, kale, or peas (last 5 min).
Diet swaps: For GF use brown rice + tamari.
Pro tip: Use low-sodium stock; finish seasoning at the end.
Make-ahead/Storage: 3–4 days in the fridge (add a splash of stock to reheat) or freeze up to 3 months.
Lighten/Creamy: Stir in spinach at the end to lighten; or off heat add 1/2 cup oat/cashew milk for creamy.
Toppings: Parsley/dill, chili oil, red pepper flakes, croutons, or toasted walnuts.
Pairings: Crusty bread or a simple lemony green salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American