Microwave Mushroom Barley Soup

adapted from the Moosewood Cookbook

Serves 6



½ cup uncooked pearl barley 
1¼ cups water 
1 Tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced 
1 lb. mushrooms, sliced 
1 teaspoon salt 
3 Tablespoons soy sauce, low sodium 
1 Tablespoon apple cider vinegar
freshly ground black pepper, to taste

5½ cups water, chicken stock or vegetable stock




  1. Place the barley and 1¼ cups of water in a large microwave-safe container with lid. Cover and microwave on medium power for 20 minutes. Stir and repeat for another 10 minutes or until all the water is absorbed. If the barley is not yet tender, add another half a cup of water and cook another 5 minutes on medium power.
  1. Meanwhile, combine olive oil and chopped onion in another microwave safe container. Cook, covered 2-5 minutes, until onions begin to soften. Add garlic, mushrooms and salt and cook another 5 minutes, covered on high power.
  1. Add soy sauce and apple cider vinegar and cook another 5 – 10 minutes until mushrooms and onion are very tender.
  1. Combine cooked barley, mushroom mixture, and 5 cups of water in a large microwave safe container or bowl. Add fresh black pepper and mix well.
  1. Cook another 10 minutes on high power until soup is hot.