Mushroom "Barley" Soup ( Gluten Free Version)

I know it seems strange to make a mushroom barley soup without the barley. But being gluten free, I can not eat barley ( It is not gluten free) .  This recipe is my best gluten free version of a soup that reminds me the most of Mushroom Barley Soup.

When I was young, my mother used to make a thick heavy soup in the winter that was authentically called mushroom barley soup. The recipe originated in Eastern Europe where mushrooms could be dried and stored for the  long very cold winter and barley was always plentiful. The soup was hearty and delicious.

Over the years,  I've longed for the soup that I remembered from my youth. I've tried to make a gluten free version . It's not exactly the same, but it is similar and exceptionally delicious.

I'm still using mushrooms, but replaced the starchy  barley with a starchy dried bean. I used a baby lima bean. It works great and dried baby lima beans do not taste ANYTHING like a green lima bean.. trust me on that one. The soup is hearty and delicious ,  just like the soup my mother used to make.

If you prefer a Paleo version, just leave out the beans- it will still taste great! Just cut the cooking time to 45 minutes. 
OR if you are in a hurry and want a fast mushroom soup, you can make my delicious Mushroom Bisque 

This mushroom "barley" soup is perfect for the colder weather and is extremely satisfying. I think it would also be a nice hearty addition to a Thanksgiving meal.

When I have a group, ( as I often do because we are a very large family) ,I use my crock pot as a soup server  and keep my soup in the crock pot on warm until ready to serve. For a formal dinner I serve the soup and bring it to the table; for an informal buffet, I keep a ladle next to the crock pot and some mugs and allow everyone to serve themselves! It works great!

Author: Judee Algazi
Prep Time: 15-20 minutes
Cook Time: 2 hours
Requires: overnight soaking of beans
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Ingredients: 
1 and half cups of dried baby white lima beans, soaked overnight in a large bowl of water ( they will expand)
 ( baby limas are white and are available in a bag in the dried bean section of the supermarket- does not taste anything like the green lima beans- trust me on that one!)
1 cup of chopped onion
1/4 cup olive oil or coconut oil
1 cup of chopped celery with leaves
1 cup of diced carrot
2 cloves garlic, chopped
8 cups vegetable broth
6 cups water
1/4 cup chopped curly parsley
2 cups of sliced white or sliced baby portabella mushrooms


Directions: 
The night before: 
Soak the dried baby lima beans in a large bowl of water overnight

In the morning, drain the beans and do not use the soaked water.
In a large soup pot , slowly sauté the onions in the olive oil.
When onions begin to soften, add the celery, carrots, and garlic and continue to saute until all vegetables begin to soften.
Add the drained lima beans,  the 8 cups vegetable broth, and the 6 cups of water
Allow to cook for an hour covered on a medium heat. Check to stir occasionally.
After the hour, add the sliced mushrooms and parsley and continue to cook for another hour partially covered on a medium heat. **If the liquid starts to cook down, add a cup of vegetable broth and then a cup of water alternately.

dried baby lima beans soaking overnight in water 

Chopping veggies for the soup

I couldn't decide which photo to use - I made the one above on Picmonkey and the one in the beginning of the post on Canva! S0 - I've included them both! Which do you prefer ? Do you use Picmonkey or Canva?

What would you use instead of the barley? Is there a better substitute? Please leave a comment

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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