Favourite Vegan Mushroom & Barley Soup

Pearl barley is the body of this soup, simmered into the broth for 40 minutes until each grain swells and softens but still has chew. Wash it first under cold water to rinse the starch dust; that’s what keeps the broth clear instead of cloudy.

The mushrooms get a proper saute, not just a quick toss. Two minutes after the garlic, then another three with the wine and thyme, then three more with the barley. Each round builds the fond on the bottom of the pot, which dissolves into the stock when it goes in. This is where the soup gets its meaty depth without any meat.

Soy flakes add protein and a faint nuttiness; if you can’t find them, swap a quarter cup of nutritional yeast or skip them and stir in a half-cup of cooked chickpeas at the end. The double finish of sherry and dried dill is what gives the soup its Eastern European character. Both go in off-heat, last, to keep their aromatics fresh.

Chef Tips

• Use a mix of mushroom varieties (cremini, shiitake, oyster) for layered flavor rather than just one
• Pearl barley plumps as it sits; add more stock when reheating or the leftovers turn to porridge
• Make this fully vegan by swapping olive oil for the butter and using vegetable stock
• Cook a day ahead; the barley keeps absorbing flavor in the fridge

Variations

• Stir in a handful of chopped kale or spinach in the last few minutes for a green note
• Add diced carrots and celery with the onion for a heartier vegetable base
• Use porcini-infused stock in place of regular vegetable stock for a darker, more umami-rich result