This soup is one of my all-time favorites!  It's savory, creamy, filling, it's easy to make, and it's packed full of vitamins and nutrients.  I love a good hearty soup on cooler weather days and lately it's been feeling more like fall in Wisconsin.  I always make up a huge pot of this because it's so darn delicious!  My husband and I usually make one dinner out it and then we take the leftovers for lunch for the rest of the week.  This soup is so hearty that it can stand as a meal all on its own!  This soup also freezes well!


1 oz. dried shiitake mushrooms, soaked in 1 cup hot water
3 tbs. sesame oil
24 oz. of baby bella mushrooms, sliced
1 medium onion, diced
2 carrots, chopped
2 stalks of celery, chopped
1 garlic clove, minced
8 cups mushroom broth
2 cups unsweetened soy milk
2 cups water
11 oz. package quick barley
3-4 cups fresh kale, stems removed and roughly chopped
6 tablespoons Bragg Liquid Aminos
1 tbs. minced fresh thyme
1 tbs. dried dill
1 tsp. pepper

How To:

Place the dried shiitake mushrooms in a bowl and pour one cup of boiling water over the mushrooms and submerge them completely (I used a glass 2 cup measuring cup and placed a small bowl on top of the mushrooms to submerge them).  Set aside and let soak for at least 10 minutes. 

In a large stock pot over medium heat, add the sesame oil, baby bella mushrooms, onion, carrots, and celery.  Cover and cook until the mushrooms & onions are tender.

Meanwhile, remove the shiitake mushrooms and reserve the water.  Slice the shiitake mushrooms and add them to the pot of veggies along with the garlic and sauté for two minutes.

Add the reserved water from the shiitake mushrooms along with the rest of the ingredients.  Cover, reduce heat to medium low, and allow to simmer for about 30 minutes or until the barley puffs up and is tender.  The barley will puff up before 30 minutes but I like to let the soup cook a little longer to allow the flavors to develop more.

Leave a Reply.