Miso Mushroom Barley Soup

Rich tomato broth with mushrooms, barley, carrots and sprinkled with fresh herbs.

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Miso Mushroom Barley Soup

Rich umami flavor makes this miso mushroom barley soup super flavorful and satisfying. Layers of flavor including onions, garlic and just a splash of balsamic make this vegan mushroom barley soup a hit with everyone, even meat eaters.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 164kcal

Author: Debra Klein

Equipment

Ingredients

1 large red onion diced
2 large carrots diced
2 stalks celery diced
3 cloves garlic minced
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoon tomato paste
1 lb shitake mushrooms sliced
1 lb cremini mushrooms sliced
¾ cup pearl barley rinsed and drained
6 cups water
1 tbsp light miso paste
1 tablespoon balsamic vinegar

Instructions

Prep veggies: dice onion, carrot, celery. Mince garlic. Use a damp paper towel to clean mushrooms and then thinly slice.
Heat a large soup pot or dutch oven over medium heat. Use broth, olive oil or water to saute onion for 2 minutes. Add celery and carrot to pot, along with salt and pepper, and continue to saute, about 5 minutes total.
Swirl in another tablespoon broth and then add the garlic and tomato paste. Cook, stirring until well incorporated and fragrant, about 2 minutes.
Put mushrooms into pot....it will be REALLY full. Gently stir and cook until mushrooms have reduced to ⅓ original size, about 5 minutes. The mushrooms will expel liquid making it easier to cook without needing to add more oil/broth.
Rinse and drain barley and add to the vegetable mixture along with 6 cups water or broth. If you need to add another cup of liquid, so all the vegetables and barley are submerged, do it now.
Bring the soup to a boil, then turn down the heat so it's gently simmering. Cook for about 45 minutes, until mushrooms are tender and barley is cooked, with still a bit of bite to it.
While the soup cooks, dilute the miso paste in ½ cup water by stirring vigorously with a small whisk or a fork so it's totally dissolved.
Turn off heat. Stir in miso mixture and balsamic vinegar. Sprinkle on some fresh parsley to garnish and serve hot.

Notes

Storage: Store in an airtight container in the refrigerator for a week or freeze for up to 3 months.

Reheat gently over medium/low heat, stirring occasionally, until bubbling.

Nutrition