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    You are here: Home / Soups / Creamy Vegan Mushroom Barley Soup

    LAST UPDATED: June 20, 2019 • FIRST PUBLISHED: January 4, 2017

    Creamy Vegan Mushroom Barley Soup

    Jump to Recipe Print Recipe
    Creamy Vegan Mushroom Barley Soup

    A mix of savory mushrooms is simmered up with veggies and hearty barley in a silky cashew base to make this rich and indulgent creamy vegan mushroom soup.

    Bowl of Creamy Vegan Mushroom Barley Soup with Spoon

    I'm just going to put this out there: this soup is awesome.

    This is one of those recipes that I've been making some variation of forever, tweaking and perfecting, until it finally reached that point where I had to share it. The original recipe came from my mom's collection. Back when I moved out of the house, I made a point of copying all of my mom's favorite recipes down on index cards, because that's how we shared recipes back in the old days.

    Creamy Vegan Mushroom Barley Soup

    Anyhow, I still have a little box of recipe cards from mom that I dive into from time to time. Mushroom barley soup was one of my favorites from that box. The original recipe was pretty simple, though it wasn't vegan. I made a few swaps and added in some soymilk to make it creamy. For a long time it was one of my favorite soups.

    Hands Holding a Bowl of Creamy Vegan Mushroom Barley Soup with Spoon

    But as my cooking changed, the recipe evolved. Wine and fresh thyme were new additions, different types of mushrooms entered the picture (the recipe works with all kinds!), and soy milk got replaced with super creamy cashews. This last time I made it I decided to blend up some of the soup — mushrooms, veggies, barley and all. That's what put it over the top. If you're looking for something super cozy and comforting that nobody would ever guess was vegan, well here you go.

    Bowl of Creamy Vegan Mushroom Barley Soup Topped with Parsley

    FAQ & Tips for Making the Best Creamy Vegan Mushroom Barley Soup

    • Look for miso in the international foods section of your supermarket. If you can't find it there, try an Asian market or Amazon.
    • Can this recipe be made gluten-free? Unfortunately, barley contains gluten, so mushroom barley soup is inherently not gluten-free. Experiment with subbing other grains like quinoa or brown rice. And also be sure to use gluten-free tamari instead of soy sauce.
    • I don't cook with alcohol. Is there a substitute for the wine? It adds a lot of flavor, but you can swap it out with some additional vegetable broth if you like.
    • And if you do use the wine, check with Barnivore to ensure the brand you choose is vegan.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Creamy Vegan Mushroom Barley Soup with Spoon
    5 from 19 votes
    Print

    Creamy Vegan Mushroom Barley Soup

    A mix of savory mushrooms is simmered up with veggies and hearty barley in a silky cashew base to make this rich and indulgent creamy vegan mushroom soup.
    Course Soup
    Cuisine American
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 4
    Calories 428 kcal
    Author Alissa

    Ingredients

    • ¼ cup olive oil
    • 1 pound assorted fresh mushrooms, I used a mix of button, cremini and shiitake, cleaned and chopped
    • 1 medium onion, diced
    • 2 medium carrots, diced
    • 2 celery ribs, diced
    • 4 garlic cloves, minced
    • 1 cup dry white wine
    • 1 teaspoon dried thyme
    • 6 cups low sodium vegetable broth, divided
    • ½ cup dried pearl barley
    • ½ cup raw cashews, soaked in water 4 to 8 hours and drained
    • 1 ½ tablespoons soy sauce
    • 1 ½ teaspoons white miso paste, optional but recommended
    • salt and pepper to taste

    Instructions

    1. Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add the mushrooms in as even a layer as possible. Allow to cook for about 5 minutes, flip and cook 5 minutes more, until most of the mushrooms are nicely browned. Add onion, carrot, celery, and garlic to the pot and saut­­é until vegetables are softened, about 5 minutes.
    2. Add wine and thyme to the pot. Raise heat and bring to a simmer. Lower heat and allow to simmer until the liquid is reduced by half, about 5 minutes. Add 5 cups of broth and barley to the pot. Raise heat again and bring to a boil. Lower heat and allow to simmer, uncovered, until the barley is tender, about 45 minutes.
    3. Transfer 1 cup of the soup into a blender. Add remaining 1 cup of broth, and cashews. Blend until the mixture is smooth and creamy, then return it to the pot. Add the cashew mixture to the pot, along with soy sauce and miso, if using. Stir until all ingredients are fully incorporated, making sure to fully dissolve the miso. The soup will be very thick at this point. Thin it with some water if desired. Reheat for a minute or two, and season with salt and pepper to taste.
    4. Divide into bowls and serve.

    Recipe Notes

    If you forgot to soak your cashews, just place them in a saucepan with some water and boil for about 15 minutes.

    Nutrition Facts
    Creamy Vegan Mushroom Barley Soup
    Amount Per Serving
    Calories 428 Calories from Fat 193
    % Daily Value*
    Fat 21.4g33%
    Saturated Fat 3.5g18%
    Sodium 1047mg44%
    Potassium 777mg22%
    Carbohydrates 44.4g15%
    Fiber 7.3g29%
    Sugar 8g9%
    Protein 10.2g20%
    Calcium 40mg4%
    Iron 5.8mg32%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Butternut Squash Chana Masala
    Sun-Dried Tomato & Kalamata Olive Hummus »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. jan siegel says

      January 04, 2017 at 4:21 pm

      Why don't you include the nutrition information for your recipes?

      Reply
      • Alissa Saenz says

        January 05, 2017 at 9:00 am

        Just because there's too many variables, brands, ranges of ingredients, etc., and there are a ton of sites that allow people to calculate the info themselves.

        Reply
    2. Michelle says

      January 06, 2017 at 3:07 pm

      I just discovered your blog a couple of days ago, and I just made this soup. It is hands-down the best cream of mushroom/mushroom barley soup I've ever had, let alone cooked myself! This will definitely be a winter favorite.

      Reply
      • Alissa Saenz says

        January 07, 2017 at 11:02 am

        Yay! I'm glad you enjoyed it! Thanks Michelle!

        Reply
    3. Traci SingingVegan says

      January 06, 2017 at 7:23 pm

      Just made this. Oh. My. God. Absolutely delicious! I'm not cooking with oil these days, so I left it out and just cooked the mushrooms in a dry pan, then added the other veggies when the juices were cooked down about half way. I use miso broth instead of vegetable broth, so I omitted the miso and soy sauce. It was perfect.

      Reply
      • Alissa Saenz says

        January 07, 2017 at 11:03 am

        Awesome! And I'm glad to hear it worked out without oil - I'm sure that info will be useful to lots of readers! Thanks so much!!

        Reply
      • Kjerstan says

        January 12, 2020 at 2:51 pm

        5 stars
        One of our family favorite recipes. This is a winter staple and I imagine I will be making this recipe for many years to come. Thanks for a great vegan classic. Hoping to try it as a vegan substitute in a family beef stragonoff recipe, too.

        Reply
        • Alissa Saenz says

          January 12, 2020 at 4:46 pm

          Wonderful! I'm so glad you're enjoying it! I actually have a stroganoff recipe with some similar ingredients if you'd like to check it out: https://www.connoisseurusveg.com/vegan-mushroom-stroganoff/

          Reply
    4. Stacy says

      January 07, 2017 at 2:18 pm

      You mention using soy milk for this recipe before, could you provide how you would substitute the nuts for soy milk instead? Even reading this recipe has me hungry, can't wait to try it out!

      Reply
      • Alissa Saenz says

        January 08, 2017 at 10:38 pm

        I used to just replace 1 or 2 cups of the broth with soy milk. I'm not sure of the exact amount - I would just eyeball it. I didn't blend the soup when I made that version, but I think it would work out just fine if you did. I hope you enjoy it!

        Reply
    5. Leslie says

      January 07, 2017 at 6:20 pm

      I just made this this afternoon and all I can say is WOW!! This is absolutely delicious! This is now my absolute favorite soup!! Thank you soooo much for creating and sharing!!!!!!

      Reply
      • Alissa Saenz says

        January 08, 2017 at 10:38 pm

        So happy to hear it! Thanks Leslie!!

        Reply
    6. Susan George says

      January 12, 2017 at 2:34 am

      Delicious recipe. I tasted it last weekend ant felt it really yummy

      Reply
      • Alissa Saenz says

        January 12, 2017 at 8:56 am

        Glad to hear it! Thanks Susan!

        Reply
    7. Alethea McFarlane says

      January 13, 2017 at 5:41 pm

      This soup is absolutely delicious. I plan to try more of your recipes. You are right about the density but I actually like it. I sprinkled a little nutmeg in it. Yum! Yum.

      Alethea

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:39 am

        Nutmeg sounds like a delicious addition. :) Glad you're enjoying it!

        Reply
    8. Krista says

      January 14, 2017 at 7:10 pm

      This is one of the best soups I have made in awhile. I used farro instead of barley because I needed to use it up. It filled me up from lunch until dinner time. Thank you for sharing!

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:43 am

        Glad to hear it! And I love the idea of using farro in this!

        Reply
    9. Jeff says

      January 25, 2017 at 8:26 pm

      I am thinking about making a larger portion of this for my family. I was wondering, if this could be something that could be slow cooked? If so, what alterations would I need to make?

      Reply
      • Alissa Saenz says

        January 26, 2017 at 9:26 am

        Usually when I do slow cooker recipes I just throw everything in and let it simmer until it's done, so I think you could do that here, just leaving out the cashews and blending them up at the end. You could also sauté the veggies according to the recipe before adding them to the slow cooker, but that's up to you - I usually can't be bothered with that when it comes to slow cooker dishes.

        Reply
    10. Michelle says

      January 28, 2017 at 2:06 am

      This recipe IS delicious but there's no reason to use 1/4 cup of oil to cook the mushrooms. I used less than one tablespoon and it was perfect. Mushrooms give up so much of their own liquid, they stay moist and juicy without hundreds of empty calories. Thanks for a great recipe

      Reply
    11. Stephanie says

      January 31, 2017 at 1:11 pm

      I made this for our lunches this week and it's soooo good! Delicious, filling and comforting! Like some of the other readers/commenters, I used less oil and it turned out great.

      Reply
      • Alissa Saenz says

        January 31, 2017 at 4:20 pm

        Awesome! Glad you're enjoying it. :)

        Reply
    12. Christina says

      February 24, 2017 at 9:59 pm

      Hello I have Aka Miso will that be okay in this recipe?

      Reply
      • Alissa Saenz says

        February 26, 2017 at 9:16 pm

        I'm pretty sure it will! The flavor might be a bit different - if anything I'd start with a bit less.

        Reply
    13. Dana says

      May 25, 2017 at 10:29 pm

      I think it's unfair that I've made this, and shared the recipe, so many times with saying how amazing this is! One of my favorite recipes. Impresses the non-vegans every time!

      Reply
      • Alissa Saenz says

        May 28, 2017 at 8:05 pm

        I'm so glad to hear that! Thank you so much for letting me know!

        Reply
    14. Garay says

      September 18, 2017 at 11:06 pm

      I got towards the end of my cooking and realized I needed soaked cashews and not cashew milk.. I'm the dummy here.. is it still possible to use cashew milk and if so, what would the portion of it be?

      Reply
      • Alissa Saenz says

        September 22, 2017 at 10:23 am

        You could, but the soup will probably come out much thinner. Sometimes what I'll do in a pinch is boil my cashews for 15 minutes to soften them up - not quite as effective as soaking for a few hours, but it does the job. :)

        Reply
        • Lindsay Szymanski says

          October 01, 2017 at 11:48 pm

          That's what I did and it turned out great!

          Reply
    15. Alissa Saenz says

      September 27, 2017 at 9:26 am

      Thank you for letting me know!

      Reply
    16. Lindsay Szymanski says

      October 01, 2017 at 11:48 pm

      Made this soup tonight and it was insane. Super flavourful, homey, comforting and just superdelicious. This is going on regular rotation.

      Reply
      • Alissa Saenz says

        October 07, 2017 at 11:29 am

        I'm so happy to hear that!! Thanks Lindsay!

        Reply
        • Suzanne Reuter says

          August 19, 2020 at 1:46 pm

          Just made this and it did not disappoint! Skipped the oil and only had 4 cups of broth so added extra water. Topped it with a few handfuls of chopped spinach. SOOOOO TASTY! Sharing with everyone I know :)

          Reply
    17. Julie O. says

      October 14, 2017 at 5:05 pm

      I recently made this soup and it was incredibly delicious! I'm putting it in my regular rotation of recipes.

      Reply
      • Alissa Saenz says

        October 14, 2017 at 10:00 pm

        I'm so glad you enjoyed it!! THanks Julie!

        Reply
    18. Samantha says

      October 26, 2017 at 4:54 pm

      This soup is hands down AMAZING! So good! Even a winner with my picky omnivorous family!!

      Reply
      • Alissa Saenz says

        October 30, 2017 at 4:21 pm

        Yay!! I'm glad it's a hit!

        Reply
    19. Nicole says

      November 05, 2017 at 6:21 pm

      Made this tonight and it is so good! I meal prepped it for the rest of week, but couldn't resist sneaking a little for dinner tonight!

      Reply
      • Alissa Saenz says

        November 09, 2017 at 9:07 am

        I'm glad you liked it!! Thanks Nicole!

        Reply
    20. JEan says

      December 06, 2017 at 2:31 pm

      Hello, we have a cashew allergy in the house - any recommendations for a substitution ? Wanting to make this for dinner tonight :D
      Thank you, jean

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:34 pm

        Macadamia nuts might work. You could also try leaving the nuts out and replacing a bit of the broth with coconut milk. I hope you enjoy it!

        Reply
        • Galen says

          December 21, 2019 at 2:21 pm

          Can I use almonds, hazelnuts, or pine nuts?

          Reply
          • Alissa Saenz says

            December 22, 2019 at 8:54 pm

            I'm really not sure, but my instinct tells me almonds or pine nuts wouldn't blend up creamy enough. Hazelnuts might work, but if macadamias are available I think they'd be a better bet - they're often interchangeable with cashews in recipes like this.

            Reply
    21. Nadira says

      December 21, 2017 at 6:47 pm

      Hello, just wondering how long you can keep the soup in the fridge? Can you freeze after cooking if you want to take on a 5 hour drive?

      Reply
      • Alissa Saenz says

        December 26, 2017 at 9:41 am

        I think two days max in the fridge should be fine, and I haven't tried freezing it but I think that would work!

        Reply
    22. Christine says

      December 31, 2017 at 2:13 pm

      Can you recommend a substitute for the wine? I know I can just use more broth, but know there will be a missing flavor.

      Thansk

      Reply
      • Alissa Saenz says

        January 01, 2018 at 9:50 pm

        I'm not sure if there's anything that will give you quite the same flavor. If you're trying to avoid alcohol perhaps you could try an alcohol-free cooking wine? I'd love to hear how it works out if you do!

        Reply
    23. Debra Shanghai says

      January 10, 2018 at 12:12 am

      5 stars
      Just made this soup for lunch on a freezing winter day!! Absolutely amazing and awesome - thank you for sharing.

      Reply
      • Alissa Saenz says

        January 12, 2018 at 10:11 am

        I'm so glad you enjoyed it!! Thanks Debra!

        Reply
    24. Ashley says

      January 13, 2018 at 5:53 pm

      5 stars
      One of my familly’s favorite recipes. I’ve made it with white wine and Marsala, and I highly suggest the Marsala. So good. You continue to impress me with your recipes.

      Reply
      • Alissa Saenz says

        January 14, 2018 at 9:51 pm

        Oh that sounds great! I'll have to give it a try with Marsala. :) I'm glad you enjoyed it!

        Reply
    25. Elita says

      January 19, 2018 at 11:32 pm

      5 stars
      Delicious! This is definitely going into my recipe file!

      Reply
      • Alissa Saenz says

        January 24, 2018 at 4:47 pm

        Yay!! Glad you like it!

        Reply
    26. Raquel says

      January 25, 2018 at 11:38 pm

      5 stars
      Made this tonight and the flavors are fantastic! Unfortunately, I don’t have a high powered blender so my cashew mix came out kind of grainy. I think next time I’ll try using a ready made nut milk instead, since you mentioned you used to do that. I’ll definitely be making this again because it is amazing!!! My husband isn’t fully on board with the vegan thing, and he’s not really a soup guy, but he loved this!

      Reply
      • Alissa Saenz says

        January 28, 2018 at 3:39 pm

        Yay!! I'm glad you enjoyed it! I actually just published a similar recipe using coconut milk - I think that would work with this one too! https://www.connoisseurusveg.com/creamy-mushroom-wild-rice-soup/

        Reply
    27. Debbie says

      March 02, 2018 at 8:08 pm

      This soup looks delicious! I have hulled barley would I be able to use that instead of pearl barley?

      Reply
      • Alissa Saenz says

        March 03, 2018 at 10:38 am

        I think so! But you'll probably need to add a bit to the cook time and it might not blend up as smooth since hulled barley is a bit tougher than pearl. I'd love to hear how it works out if you try!

        Reply
    28. Lucinda Anderson says

      May 24, 2018 at 10:47 pm

      I couldn’t wait for the weather to get cooler so I could make this again. I’m feeling a bit under the weather and this is the perfect soup! Such an awesome recipie!!

      Reply
      • Alissa Saenz says

        May 26, 2018 at 10:46 am

        I'm so glad you like it!! Enjoy!

        Reply
    29. Sharon says

      August 12, 2018 at 11:09 am

      5 stars
      This soup is incredibly delicious and so forgiving. I accidentally added the miso in the first step and had to substitute a wine because I didn't have white wine. Still, it was delicious. It was thick, hearty and very filling. I completed the first step in my pressure cooker in 15 minutes, significantly reducing the cooking time. So glad I found this recipe!

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:52 pm

        I'm so glad you're enjoying it! And great to hear it works in the pressure cooker! Thanks Sharon!!

        Reply
    30. Shabi says

      September 28, 2018 at 12:30 pm

      5 stars
      I made this last night and I have to say it is fantastic. I love the addition of the miso it reminds me of a fancy mushroom miso soup I once ate at a restaurant. I am starting to head towards being plant based for the most part and you are amazing at coming up with creative dishes.

      Reply
      • Alissa Saenz says

        September 30, 2018 at 5:22 pm

        I'm so glad you enjoyed it! Miso really is amazing for adding savory flavor to dishes like this. :) Thanks so much Shabi!

        Reply
    31. VegasDude says

      October 07, 2018 at 2:28 am

      I'd be interested to see what your mothers "Original" Recipe was..... IF that would be possible...

      Dennis...

      Reply
    32. LoveRandy says

      October 21, 2018 at 7:39 pm

      Any ideas how to convert this into and Instant Pot recipe? Thanks1

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:32 pm

        I'm afraid not - I'm one of the few folks who hasn't yet gotten an Instant Pot. Once I do I'll be sure to experiment with this recipe though. :)

        Reply
    33. EileenB says

      November 13, 2018 at 2:46 pm

      5 stars
      I loved this recipe! The wine and miso gives it this lovely background flavor, and the whole thing is so rich and satisfying. I just had some heated up frozen leftovers, and immediately had to find this page again to make another batch! Thanks for a great recipe, this is definitely in the permanent collection going forward.

      Reply
      • Alissa Saenz says

        November 13, 2018 at 4:58 pm

        Awesome!! I'm so glad you're enjoying it! Thanks Eileen!

        Reply
    34. Sue says

      November 13, 2018 at 5:43 pm

      5 stars
      I actually won our small soup cook off with this recipe among 6 other non-vegan soups! I was thoroughly impressed! Thank you for this delicious recipe that I will be making again and again. Next time, I'd like to try it with the dry wine and miso paste which I didn't have on hand.

      Reply
      • Alissa Saenz says

        November 13, 2018 at 6:01 pm

        Holy moly!! That's so cool! Thank you so much for letting me know and I'm so glad you enjoyed it!

        Reply
    35. Shana says

      January 23, 2019 at 6:52 pm

      5 stars
      Thank you for this amazing recipe ! I doubled it and used a little bit of sunflower oil to start. The best mushroom barley I’ve had and I can’t believe I made it . Thanks to your recipe ! Yummmm ... it’s my dads favorite soup, I brought some to him- he loved it too.

      Reply
      • Alissa Saenz says

        January 27, 2019 at 3:16 pm

        Awesome! Glad you both enjoyed it! Thanks Shana!

        Reply
    36. Rebecca Tassoni says

      January 31, 2019 at 5:40 pm

      5 stars
      Google search brought up your blog when I was looking, specifically, for a vegan mushroom barley soup recipe. Followed your recipe, except I left out oil (used broth to saute veggies) and wine (didn't have any), but added 1/2 cup red lentils and one diced, large white potato. So hearty and delicious.

      Reply
      • Alissa Saenz says

        February 01, 2019 at 6:19 pm

        Lentils and potato both sound like delicious additions! I'm so glad you enjoyed it!

        Reply
    37. Rachel Harad says

      February 25, 2019 at 9:47 am

      5 stars
      I made this soup for a light, late night dinner for my family. I followed the recipe exactly and my only regret is that I didn’t double it! It was so delicious and filling and my non-vegans gobbled it up. I will be making this often! Thank you for sharing.

      Reply
      • Alissa Saenz says

        March 03, 2019 at 5:05 pm

        I'm so glad it was a hit!! Thanks Rachel!

        Reply
    38. T says

      June 29, 2019 at 10:49 am

      5 stars
      This is the best recipe I've ever made. Oh my.

      Reply
      • Alissa Saenz says

        June 30, 2019 at 2:12 pm

        WOW! I'm so happy to hear that! Thanks you so much!!

        Reply
    39. SAMANTHA says

      August 28, 2019 at 5:38 pm

      5 stars
      I NEVER comment on recipes, this is the first time I ever have in my whole entire life. But I have to say that this is the best soup recipe I have ever made. Ever. I followed exactly as is, and I wouldn't change a thing. The miso is a must!!

      Reply
      • Alissa Saenz says

        September 01, 2019 at 10:45 am

        Yay!! I'm so happy to hear that! THanks so much Samantha!

        Reply
    40. Christine says

      September 19, 2019 at 8:10 pm

      Hi there is it possible to cook this in a crockpot? I just wanna be sure the cashews will not degenerate.

      Reply
      • Alissa Saenz says

        September 22, 2019 at 3:03 pm

        I haven't tried it in a crockpot, but I think it will work! I'd love to hear how it turns out if you try!

        Reply
    41. Vicki says

      October 30, 2019 at 9:02 pm

      I can’t use soy sauce, any replacement?? My husband can’t eat night shades veggies or soy adding substitutes would be awesome and I am sure helpful to others
      Thank you for your great recipes

      Vicki

      Reply
      • Alissa Saenz says

        November 02, 2019 at 5:53 pm

        Have you tried coconut aminos? It tastes just like soy sauce and works great as a substitute in most recipes. It should work just fine here!

        Reply
    42. Diana says

      November 17, 2019 at 6:32 pm

      My husband keeps requesting I make this again even in 90 degree weather! I've made this about 5 times already. It's absolutely delicious and makes great leftovers for lunch. Thank you for the recipe.

      Reply
      • Alissa Saenz says

        November 21, 2019 at 8:54 pm

        That's wonderful! I'm so glad you both like it!

        Reply
    43. Allison says

      December 18, 2019 at 8:08 pm

      I really want to try this but am allergic to cashews. What may I try instead?

      Reply
      • Alissa Saenz says

        December 22, 2019 at 9:08 pm

        Can you have macadamia nuts? They'll probably work!

        Reply
    44. Kim says

      April 28, 2020 at 4:53 am

      5 stars
      I"'e been using a mushroom barley soup recipe from the original Moosewood cookbook for years. (OK decades) I decided to try this one as I've been craving soup and new recipes during quarantine. Absolutely loved it and so did my wife. Will definitely make it again.

      Reply
    45. Angelo says

      June 15, 2020 at 11:08 pm

      5 stars
      I used no oil, just water. subbed lions mane and oyster mushrooms. no wine (didn't have any or I would have!) and doubled the miso haha. Also, instead of broth I used a mushroom boullion cube (again, was all I had). The soup was super amazing and thick and perfect.Two people ate nearly the whole pot with some nice fresh and toasted bread. Will be adding this to our weekly roster!

      Reply
    46. Kathleen says

      December 09, 2020 at 9:23 pm

      5 stars
      Followed the recipe using a mixture of different mushrooms. Excellent soup!!!

      Reply
    47. Ana says

      December 16, 2020 at 2:13 pm

      When went to a trendy vegan restaurant in NYC last night, and I ordered a mushroom barley soup. Wow just wow! It felt like a warm hug. I searched everywhere for a VEGAN mushroom barley soup with the type of ingredients I like and I came across yours. Wow this is the perfect snow day soup. I love it! So yummy!

      Reply
    48. Astrid says

      April 14, 2021 at 1:05 pm

      5 stars
      I've made this soup multiple times and it is my go-to mushroom soup. It tastes better every time I make it, just delicious.

      Reply
    49. Betsy says

      September 17, 2021 at 1:46 pm

      Made this soup last night - it is amazing and the whole family enjoyed!

      Reply
    50. Mary A says

      November 24, 2021 at 7:25 pm

      5 stars
      Instead of cashews I puréed some cooked white beans with some cooked soup and added them as a thickener. It worked really well.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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