International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Mushroom, Squash and Barley Soup
From: Karen

There's few things lovelier to serve for lunch or dinner during the winter than a freshly prepared soup.
This recipe can be prepared in an hour and served steaming hot, to melt away the winter doldrums.

This soup only contains 250 calories per serving with 4 grams of fat, including only 1.6 grams of saturated fat.

Serves 6

  • 1 Tbs. Olive Oil
  • 2 Medium Onions; Chopped
  • 3 Cloves Garlic; Minced
  • 1 lb. Mushrooms; Sliced (Approx. 6 cups)
  • 1 1/2 Tbs. All-purpose Flour
  • 6 cups Vegetable Broth
  • 1/2 Butternut Squash; Peeled and Diced (Approx. 1 1/2 cups)
  • 1 Red Bell Pepper; Diced
  • 1 cup Quick-Cooking Barley
  • 1/2 Medium-Dry Sherry (Non-Alcohol Sherry or Apple Juice for Substitution)
  • 4 Tbs. Fresh Dill; Chopped
Heat oil in a Dutch oven or large pot over medium heat.
Lightly saute onions and garlic, stirring until softened for about 5-minutes. Increase heat to high and add mushrooms.
Cook mushrooms, stirring often, until browned and liquid has evaporated, approximately 7-minutes more.

Reduce heat to medium and sprinkle flour over vegetables.
Continue to cook, stirring constantly until the flour is mixed through, about 1-minute. Add broth, squash, bell pepper, barley and sherry.
Bring to a boil and reduce heat to a simmer.
Continue to cook, partially covered, until barley is tender, about 15 to 20-minutes.
Add half the fresh dill and season with salt and pepper to taste.

Ladle soup into serving bowls and sprinkle each portion with the remaining 2 Tbs. fresh dill.