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Creamy mushroom barley stew

Mushroom barley stew with onions leeks, broccoli and fresh tarragon white bowl

5 from 1 reviews

Kick off the new year with a big bowl of rich, creamy mushroom barley stew and enjoy comforting, delicious plant-based goodness and guilt-free seconds.  


Units Scale
  • 1 medium onion, diced
  • 1 leek, cut in quarters and sliced
  • 4 cups button mushrooms
  • 1 cup shiitake mushrooms
  • 1 small head of broccoli, cut into bite-sized pieces
  • 1 1/2 cups pearl or hulled barley
  • 6 cups vegetable broth
  • 2 T fresh tarragon chopped
  • Pinch cayenne pepper
  • Salt and pepper, if desired


  1. Heat a medium soup pot over medium heat. Add the onions, leeks, mushrooms and broccoli and sauté everything until the mushrooms have released their moisture and the onions and leeks start to soften.
  2. Add the vegetable broth, barley, tarragon and a pinch of cayenne pepper, stir to mix and bring the pot to a gentle boil. Reduce the heat to low simmer, cover and cook for 25 minutes until the barley swells and is tender.
  3. Taste and add additional tarragon, cayenne and salt or pepper if desired.
  4. Serve in bowls and enjoy.


  • Cooking time reflects using pearl barley, if you use hulled barley, it will take about 40 minutes to cook until tender.
  • If you use dried tarragon, reduce the amount by half (1 Tablespoon).
  • This recipe can also be prepared with diced carrots or replacing the broccoli with ½ head of cauliflower. You can also use any variety of mushrooms, so consider wild mushrooms, brown or whatever you find appealing.

Keywords: mushroom barley stew