As the days turn cooler and the nights draw in, nothing comforts the soul quite like a warm, nourishing bowl of soup. This Creamy Mushroom Barley Soup with Lentils & Dill (Vegan) is the perfect family-friendly dish to bring to your dining table. Packed with earthy flavors and hearty ingredients, it’s not just a meal; it’s a cozy hug in a bowl. Let’s dive into this mouthwatering recipe that’s sure to delight your loved ones and become a cherished addition to your family’s menu.
Why Mushroom Barley Soup is Perfect for Families
Every family has their go-to meals, and this Creamy Mushroom Barley Soup with Lentils & Dill (Vegan) is destined to be one of yours. It’s not only delicious but also loaded with nutrients. Mushrooms are a fantastic source of vitamins D and B, while the barley and lentils provide dietary fiber and protein, making this soup both filling and nutritious. Plus, it’s entirely vegan, ensuring that everyone at your table can enjoy a bowl. The addition of fresh dill elevates the flavor profile, giving it a lovely aromatic finish that’ll have the kids asking for seconds!
Ingredients
You’ll need the following ingredients for this hearty soup:
- 4 tablespoons olive oil, divided
- 1 lb (454 grams) cremini mushrooms, sliced
- Sea salt and ground black pepper, to taste
- 1 large yellow onion, small dice
- 2 medium carrots, small dice
- 2 sticks celery, small dice
- 5 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 cup pearled barley
- ½ cup black Beluga lentils (see note)
- 10 cups vegetable stock
- 1 tablespoon light miso
- 1 cup unsweetened non-dairy cream/milk (see note)
- 1 tablespoon sherry vinegar
- 1 tablespoon vegan Worcestershire sauce
- ¼ cup chopped fresh dill
Step-by-Step Instructions
Let’s get cooking! Follow these clear steps to create a delightful bowl of Creamy Mushroom Barley Soup with Lentils & Dill (Vegan):
Sauté the Mushrooms: Heat a large, heavy-bottomed pot over medium heat and pour in 1 tablespoon of olive oil. Add half of the sliced mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper and transfer the cooked mushrooms to a bowl. Repeat this with another tablespoon of olive oil and the remaining mushrooms, then set aside.
Cook the Vegetables: Add the remaining 2 tablespoons of olive oil to the pot. Stir in the diced onion, carrot, and celery. Sauté this mixture until the onions are soft and translucent, about 7-8 minutes.
Add Spices and Grains: To the pot, add the minced garlic, dried thyme, paprika, onion powder, garlic powder, and bay leaves. Season with salt and pepper. Once the garlic is fragrant (about 1 minute), stir in the pearled barley and black Beluga lentils.
Simmer Together: Pour in the vegetable stock, stir well, cover the pot, and bring it to a boil. Once boiling, reduce the heat and simmer uncovered until the barley and lentils are tender, which takes about 30 minutes. Make sure to stir occasionally, and then extract and discard the bay leaves.
Finish the Soup: In a small bowl, place the miso and ladle some of the hot broth from the soup on top. Use a spoon to break up and dissolve the miso before adding it back to the pot. Incorporate the sautéed mushrooms, non-dairy cream, sherry vinegar, Worcestershire sauce, and dill. Stir well and bring to a boil once more. Taste and adjust seasoning if necessary, and then you’re ready to enjoy!
FAQs About Creamy Mushroom Barley Soup with Lentils & Dill
What types of mushrooms can I use in this soup?
While cremini mushrooms are preferred for their rich flavor, you can use other types like button mushrooms or shiitake for different taste profiles. Experiment and find your favorite!
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge and reheat gently on the stove.
Is there a substitute for barley if I have gluten sensitivities?
If you need a gluten-free option, you can substitute pearled barley with quinoa or brown rice. Keep in mind that cooking times will vary, so adjust accordingly.
How can I store leftover soup?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. When reheating from frozen, allow it to thaw in the fridge overnight for best results.
Conclusion
Indulging in a warm bowl of Creamy Mushroom Barley Soup with Lentils & Dill (Vegan) is a fantastic way to gather your family around the table. This hearty soup is delicious, nutritious, and sure to become a staple in your household. With simple ingredients and a straightforward method, it’s perfect for weeknight dinners or a cozy weekend meal. Gather your family, cook up this delightful soup, and share the joy of home-cooked goodness. Happy cooking!
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Creamy Mushroom Barley Soup with Lentils & Dill (Vegan)
A warm, nourishing bowl of soup packed with earthy flavors, perfect for the whole family.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 4 tablespoons olive oil, divided
- 1 lb (454 grams) cremini mushrooms, sliced
- Sea salt and ground black pepper, to taste
- 1 large yellow onion, small dice
- 2 medium carrots, small dice
- 2 sticks celery, small dice
- 5 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 cup pearled barley
- ½ cup black Beluga lentils
- 10 cups vegetable stock
- 1 tablespoon light miso
- 1 cup unsweetened non-dairy cream/milk
- 1 tablespoon sherry vinegar
- 1 tablespoon vegan Worcestershire sauce
- ¼ cup chopped fresh dill
Instructions
- Heat a large pot over medium heat and pour in 1 tablespoon of olive oil. Add half of the sliced mushrooms and sauté until golden brown, about 5 minutes. Season with salt and pepper and set aside.
- Add remaining 2 tablespoons of olive oil to the pot. Stir in the diced onion, carrot, and celery, and sauté until soft, about 7-8 minutes.
- Add minced garlic, thyme, paprika, onion powder, garlic powder, and bay leaves. Season with salt and pepper, then stir in pearled barley and black Beluga lentils.
- Pour in vegetable stock, stir, cover, and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes until barley and lentils are tender.
- Dissolve miso in a small bowl with some hot broth, then add back to the pot along with sautéed mushrooms, non-dairy cream, sherry vinegar, Worcestershire sauce, and dill. Bring to a boil again, taste, and adjust seasoning as necessary.
Notes
This soup tastes better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg