David's Mushroom Barley Soup

A pound and a half of fresh mushrooms and nearly two cups of pearl barley make this a soup that sticks to your ribs. It simmers for two to three hours, and in that time the barley swells, the mushrooms break down, and the broth turns thick and deeply savory.

Half a cup of soy sauce is the backbone of this soup. It brings that umami depth you’d normally get from beef stock, keeping this fully vegan while tasting rich and meaty. Combined with garlic, dill, and fresh parsley, the broth develops layers of flavor that get better the longer it cooks.

The carrots go in 45 minutes before serving, not at the start. This keeps them tender but not mushy, with just enough bite to contrast the soft barley and silky mushrooms. If the soup gets too thick as the barley absorbs liquid (and it will), just add water and adjust the seasoning.

This is the kind of soup that’s even better the next day after a night in the fridge.

Pro Tips

• Saute the vegetables in just a splash of broth instead of oil. It softens them without adding fat
• The soup will continue to thicken as it sits because barley never stops absorbing. Keep extra water or broth on hand for reheating
• Use a mix of mushroom varieties (cremini, shiitake, oyster) for a more complex flavor
• Taste before adding salt. The soy sauce brings a lot of sodium already

Variations

• Beef version: Use beef broth instead of vegetable stock and add chunks of stew meat for a traditional take
• Lemon finish: Squeeze half a lemon into each bowl before serving for a bright contrast to the earthy broth
• Add greens: Stir in a handful of chopped kale or spinach in the last 10 minutes of cooking