Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 4 cups mushrooms of choice (i used wild mushrooms, portobello and button mushrooms)
  • 1 small red onion
  • 4 cups vegetable stock (more if needed)
  • 500ml coconut milk
  • 1 cup dry barley
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp black onion seeds
  • Salt and pepper to taste
  • 2 tbsp corn starch mixed with water to make a paste
  • Serve with extra fried mushrooms, olive oil, vegan parmesan, fresh rosemary and coconut cream.


1. Preheat the soup cast iron pot with some olive oil, add in the diced onion, garlic and spices and
fry until fragrant.
2. Add in the mushrooms and fry a bit more until brown and the water has reduced, add the
vegetable stock, barley, soy sauce, miso paste, and the coconut milk. Let it simmer for about
thirty minutes or so before adding in the corn starch paste.
3. Let it cook even more until the barley is soft, adding more water if needed.
4. Serve the soup with olive oil, coconut cream,fried mushrooms, vegan parmesan, fresh
rosemary and fresh bread.


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Hope you love this cozy recipe as much as we do!