Hearty Vegan Mushroom and Barley Soup

Autumn is just around the corner- and that means curling up on the couch with a good book and eating delicious home-cooked food to warm you up.

In my house, this filling mushroom and barley soup is an Autumn tradition.

Serves: 8-10 bowls





1, medium size

Potato, peeled

1, medium size

Carrot, peeled


Fresh white or brown shiitake


1 lb

Celery stalk


Canola oil

1 tbsp

Pot barley

½ cup

Enoki mushrooms

400 g

Yeast flakes

1 tbsp

Kosher salt

1 tbsp

Ground black pepper

1 tsp


½ tsp

Vegetable stock

1 L


2.5 L



  1. Rinse and dice the onion, carrot, potato, and celery
  2. Add oil and onion to a large pot on medium heat until onion becomes transparent
  3. Add carrot, potato, celery, and spices (salt, pepper, turmeric) sauté for 5 minutes
  4. While the veggies are sautéing, wash the enoki mushrooms, cut off the roots, and cut the length of the mushroom in half
  5. Add both types of mushrooms, yeast flakes, vegetable stock, and water to the pot, bring to a boil and mix occasionally
  6. Add the rinsed barley and let cook on low heat until veggies are soft and the barley is puffed (about 15 minutes)

And there you have it! What is your go-to soup when the weather gets cooler? Let us know in the comments!

Mika Fogelman- Client Care Manager

Mika is passionate about helping others in any way she can. Having danced since she was five years old, she discovered excitement for fitness through teaching Zumba dance fitness classes, and loves to help others develop their confidence through exercise.

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