Barley Mushroom Soup


This is a vegetarian recipe for a hearty, thick soup. Makes 6 servings. Goes well with ciabatta bread and bellavitano cheese.


  • 2 sliced portobello mushroom caps
  • 2 cups sliced shiitake mushrooms
  • 2 cups of vegetable stock
  • 4 cups of water
  • 1/4 cup flour
  • 2-3 tsp salt
  • 1 tsp black pepper
  • 1 tsp allspice
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 2 sliced carrots
  • 2 stalks of celery, sliced
  • 2 small onions, diced
  • 1 cup pearl barley
  • 1 diced red  bell pepper
  • 1 diced green bell pepper
  • olive oil for saute


  1. Saute all of the vegetables, barley, and mushrooms in olive oil in your soup pot. Cook for ~15 min, or until the onions are soft.
  2. Add the flour, and mix well, stirring for about 1 min.
  3. Immediately add the vegetable stock, salt, spices, and water to the pot. Scrape the bottom of the pot with a spoon to unstick any flour that may have stuck to the bottom. This is an important step because it will incorporate the flavors from the saute into the soup.
  4. Bring to a boil, then reduce the heat, and simmer for 45 min, or until the barley is soft and tender. Stir occasionally.
  5. Add any additional spices, as necessary.