Mushroom and Barley Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  1. Finely chop the onion and roughly chop the mushrooms.
  2. Saute onion in large pot with 1 Tbsp of olive oil until soft and very fragrant, about 6 minutes.
  3. Add all mushrooms, white wine, and garlic to the pot. Cook on medium high heat, stirring occasionally, for 15-20 minutes until mushrooms are completely cooked down and there is just a little bit of liquid in the bottom of the pot.
  4. Add flour with 1 Tbsp of olive oil and stir until flour is completely combined in without any clumps.
  5. Add vegetable broth, coconut milk, barley, nutritional seasoning, thyme, salt and pepper. Combine and bring to a boil then turn down to low with the top on. Stir the soup occasionally to make sure nothing sticks to the bottom.
  6. In 35-40 minutes you should be able to tell the soup has thickened and the barley should be soft and chewy. At that point, the soup is ready. Enjoy!
If you refrigerate this soup, it will thicken. Add extra vegetable broth to thin it out again.
Recipe by Cook up Love at