Dairy-Free Mushroom Barley Soup
 
Prep time
Cook time
Total time
 
This earthy soup has a stew-like richness and delicious umami depth that hits the spot on a cool day. In terms of nutrition, it's also high in fiber, protein, and essential micronutrients, like a range of B vitamins.
Author:
Recipe type: Entree
Cuisine: American
Serves: 3 servings
Ingredients
  • 1 tablespoon olive oil
  • 1¼ cups chopped onion (about ½ large onion)
  • ½ cup dry pearl barley, rinsed
  • 2 large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 8 ounces sliced button or cremini mushrooms
  • 4 cups (1 quart) beef or mushroom broth
  • 1 tablespoon tomato paste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon white miso (see Miso Note below)
  • 1 bay leaf
  • ¼ to 1 teaspoon salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until translucent.
  2. Reduce the heat to medium-low. Add the barley, garlic, and thyme, and sauté for 3 minutes.
  3. Stir in the mushrooms. Add the broth, tomato paste, vinegar, miso, bay leaf, and ¼ teaspoon salt and stir to combine. Bring the soup to a boil. Reduce the heat to low, cover, and simmer for at least 1 hour, or until the barley is tender.
  4. Season to taste with more salt, if desired, and black pepper.
  5. Divide the soup between 3 bowls, to serve.
  6. Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Notes
Miso Note: I use a white, light, or mild miso. It can be found refrigerated, usually near the produce section, or shelf-stable in the Asian section of grocers. It lasts a very long time, so don't worry about getting a full container. I do recommend the miso, but if you can't easily locate it, omit it. When you taste test at the end of the cooking time, you might find that a little more salt is needed since the miso does add saltiness.
Nutrition Information
Serving size: about 1½ cups Calories: 232 Fat: 5.9g Saturated fat: .9g Carbohydrates: 37.8g Sugar: 6.4g Sodium: 802mg Fiber: 7.7g Protein: 10.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/hearty-dairy-free-mushroom-barley-soup