I found this recipe and discovered that it was SUPER easy to convert to vegan and it's OH SO TASTY! Original recipe can be found
here.
1 tablespoons olive oil
4 shallots or 1/4 cup onion, minced
2 carrots, peeled and diced
1 stalk celery, diced
3 cloves garlic, minced
1½ pounds fresh mushrooms, sliced
½ cup whole grain barley
2 teaspoons Better Than Bouillon no chicken base
2 teaspoons Better Than Bouillon vegetable base
4 cups water
¼ cup canned coconut milk
In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.
Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
Add the barley, water, and bouillon, to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.
Stir in coconut milk and serve warm.
Store the leftovers in the fridge or freezer.