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Mushroom Barley Soup

savory & unique

Nori powder gives this textural, chunky soup a such a unique, savory flavor, it’s pretty hard to stop at one bowl.


1 Tbsp Safflower Oil
1½ Cups Yellow Onion, diced
½ Cup Carrots, diced
½ Cup Celery, diced
2 cups Crimini Mushrooms, chopped
6 cups Water
1½ Tbsp Navitas Naturals Nori Powder
1 Tbsp Yellow Miso Paste
½ Cup dry Barley
¼ Cup fresh Parsley, minced
Sea Salt & Black Pepper


In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots and celery, and sauté for 3-4 minutes to soften. Stir in the mushrooms and cook for a minute longer. Add the water, nori powder, miso paste, barley, ½ teaspoon sea salt and ¼ teaspoon black pepper. Cover, bring to a boil, and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. Turn off the heat and stir in the parsley, reserving a spoonful for a green garnish. If needed, add more water to the soup, and adjust salt and pepper as desired. For best results, let the soup rest for a minimum of 30 minutes before serving to maximize flavor. Garnish with a sprinkle of parsley just before serving. Will keep for several days, refrigerated.

Yield: 4

Submitted By

Julie Morris