Close up of Vegan Mushroom Barley Soup

Vegan Mushroom Barley Soup

Vegan Mushroom Barley Soup
Course Soup
Cuisine American
Keyword barley, mushroom, soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Veg Life Staff


  • 1 tbsp Oil
  • 1 tbsp Vegan Margarine
  • 1/4 c Onion Diced
  • 1/4 c Celery Diced
  • 8 oz. Mushrooms sliced 1/4" thick
  • 1 tbsp Tomato Paste
  • 2 c Mushroom OR Vegetable Broth
  • 1 tbsp Better Than Bouillon NO BEEF Base OR Kitchen Bouquet/Gravy Master OPTIONAL
  • 1/2 c Cooked Barley
  • 1/2 c Potatoes Diced and Par-Boiled
  • 1/2 c Frozen Peas & Carrots Mix
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • Parsley Chopped, for garnish
  • 1 tbsp Cornstarch plus 1/2 c water


  • In a large stock pot, add oil, vegan margarine, diced onions and celery. Saute until tender.
  • Add sliced mushrooms, cooking until just tender.
  • Add the peas and carrots, cook for one minute.
  • Add the, tomato paste, NO BEEF base (or alternative, if using) and vegetable (or mushroom) broth. Bring to a boil.
  • Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until glossy and thickened.
  • Add the cooked barley and par-boiled diced potatoes.
  • Season with salt and pepper. Cook for two minutes and serve with a garnish of chopped parsley.