This recipe is a Co-op Café classic. It’s simple to make, doubles and freezes well, and you can make it in a snap for a relatively quick dinner. Use local button mushrooms from the Co-op’s produce department, or mix it up with any combination of mushrooms you like. A simple green salad and a loaf of crusty bread are all you need to make this a meal. Enjoy!
Ingredients
Soup:
- 7 cups water
- 1/3 cup tamari soy sauce
- 1/2 onion medium diced
- 2 ribs celery medium diced
- 3/4 pound mushrooms sliced
- 1 cup barley rinsed
Thickener:
- 1 teaspoon pepper to taste
- 1 teaspoon salt to taste
- 4 Tablespoons nutritional yeast
- 4 Tablespoons white spelt flour
- 1 1/2 cups vegan mayonnaise
- 1 cup soymilk
Instructions
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Start the water and tamari mixture in a large soup pot. Add the onion, celery, mushrooms and barley. Bring this to a boil. In a separate bowl, mix the thicker. Use a whisk and be sure to eliminate all lumps. Set aside. Once the soup pot comes to a boil and the barley is tender, add the thickener slowly while stirring the soup. Let it simmer, stirring as to not burn the soup, for about 15 minutes.
Thank you for posting this recipe. My brother has been asking for foods using barley for its health benefits. This is just the perfect addition to his diet—healthy and delicious.
No doubt about it, this soup as done at the co-op is as memorable as it is delicious. What makes this recipe so special is your willingness to share. I may attempt this at home but the East-End Co-op is always a rewarding adventure.
Making this right now! So awesome .. 🙂
Lol I still make this at least twice a month if not more! The BEST mushroom barley fix in the world and as a general soup.. let me just say this is the top! <3
I made this last week, finally, and it was as good as I’d hoped. I had no nutritional yeast, so I used two soup-spoons of Marmite, which worked well.
I can’t pass the store without stopping and getting 2 large containers full. I love, love, love this stuff. Way to go Co-op you get ********** stars from me.
I always get the mushroom soup when we go there. I’m making a pot right now. So delicious.
Do you have recommendations for a gluten free version of this?
You can try Bob’s Red Mill sorghum grain instead of barley to make this soup gluten free.
i loveeeeee this soup! i always buy a lot to take home. now i will attempt to make it. it’s one of those soups that is so good on a cold day :)))))
This stuff is just excellent. I ate some yesterday at the Co-op and now I keep thinking about it. Even asked for the recipe, which I’ve now found here.
Its so awesome to have the recipe for this! Its probably one of my husband’s favorite soups and since we moved I only get to the coop a couple times a year.