Co-op Café Mushroom Barley Soup

Co-op Café Mushroom Barley Soup

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!

Co-op Cafe Mushroom Barley Soup

Co-op Café Mushroom Barley Soup

Course: Soup
Servings: 4 People



  • 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


  • 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


  1. 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.
December 9th, 2016|Recipes|0 Comments

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