Mushroom Barley and Collards Soup

READY IN: 55mins
Recipe by smellyvegetarian

This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary the taste (ie make it zippier with mustard greens, etc.). I hope you enjoy it!

Top Review by mersaydees

What a great tasting and healthy soup! It was difficult to wait an entire hour while it simmered! This will be a staple for me to take to work for lunch -- I bet it's even better the next day. I used mostly high quality and organic ingredients. Next time I will either slice the greens more thinly than I did, or chop them. Thanks, SmellyVegetarian! Made for Vegetarian Swap.

Ingredients Nutrition


  1. Heat oil in soup pot over medium-high heat. Add mushrooms through black pepper. Cook about 15 minutes.
  2. Stir in barley and stock. Bring to a boil and reduce heat to a medium simmer.
  3. Simmer until barley is tender, about 40 minutes.
  4. Add collard greens, simmer 10 more minutes.

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