The best substitute for white wine in soup is broth with a little lemon juice or vinegar: it replaces the wine’s liquid and brightness without making the soup taste alcoholic. This mushroom barley soup uses that combination, along with vegetables and herbs, for a savory, hearty bowl; you can use the same simple ratio in many other soups.
For every 1 cup (240 ml) of white wine, use 1 cup (240 ml) broth plus about 1 tablespoon (15 ml) lemon juice or mild vinegar. For a half-cup portion, as in this recipe, start with 1/2 cup (120 ml) broth and 1 1/2 teaspoons (7.5 ml) lemon juice. The broth provides body, while the small amount of acid helps keep the flavor lively. If you prefer a gentler soup, leave out the acid at first and add it gradually at the end.
This recipe makes a practical example of the substitution: the broth is used to loosen the browned mushroom bits, and lemon juice is stirred in after simmering. The result is savory rather than wine-flavored, and it works whether you avoid alcohol, have run out of wine, or simply want a useful pantry-friendly soup.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 12 ounces (340 g) cremini or button mushrooms, sliced
- 2 medium carrots, diced, about 1 cup (130 g)
- 2 celery ribs, diced, about 3/4 cup (90 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 1 teaspoon (1 g) dried thyme, or 1 tablespoon (3 g) fresh thyme leaves
- 1/2 cup (100 g) pearl barley, rinsed and drained
- 7 1/2 cups (1.8 L) low-sodium vegetable or chicken broth, divided
- 1 bay leaf
- 1 1/2 teaspoons (7.5 ml) fresh lemon juice, plus more to taste
- 1 teaspoon (6 g) fine salt, or to taste
- 1/4 teaspoon (0.5 g) freshly ground black pepper, or to taste
- 2 tablespoons (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the vegetables. Dice the onion, carrots, and celery, slice the mushrooms, and mince the garlic. Rinse the barley under cool water in a fine-mesh strainer and drain it well. Having the vegetables ready before the pot heats makes it easier to brown the mushrooms without letting the garlic scorch.
- Soften the onion and brown the mushrooms. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until it begins to soften. Add the mushrooms and cook for 5 minutes, stirring now and then. They will release moisture, then begin to shrink and take on a little color. Let some of that moisture evaporate rather than turning up the heat sharply.
- Add the remaining vegetables and herbs. Stir in the carrots, celery, garlic, and thyme. Cook for 2 minutes, stirring frequently, until the garlic smells fragrant. Keep the garlic moving so it does not brown deeply; scorched garlic can make a whole pot taste bitter.
- Use broth in place of wine. Pour in 1/2 cup (120 ml) of the measured broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Those bits add savory flavor. There is no need to reduce the broth as you might reduce wine; proceed once the pot bottom is clear.
- Simmer the soup. Add the rinsed barley, the remaining 7 cups (1.68 L) broth, bay leaf, salt, and pepper. Bring the soup just to a boil, then lower the heat to maintain a gentle simmer. Cover the pot partially and simmer for 35 minutes, stirring once or twice, until the barley is tender but still holds its shape. If the soup boils hard, reduce the heat to protect the barley from sticking and the vegetables from breaking down too quickly.
- Finish and taste. Remove the bay leaf. Stir in 1 1/2 teaspoons (7.5 ml) lemon juice, then taste the broth. Add another small squeeze of lemon if it tastes flat, or a splash of broth if it tastes too sharp or has thickened more than you like. Adjust the salt and pepper before serving.
- Serve. Ladle into bowls and top with chopped parsley. The soup will continue to thicken as the barley sits, so keep extra warm broth nearby if you are serving it over a longer meal.
Tips
- Use a mild acid and add it carefully. Lemon juice is a clean-tasting option; white wine vinegar is a good pantry substitute. For this soup, use 1 1/2 teaspoons (7.5 ml) to replace the acidity of 1/2 cup wine, then taste before adding more. Vinegars vary in sharpness, so start with less if yours is especially pungent.
- Choose broth that suits the soup. Vegetable broth keeps this version meat-free, while chicken broth makes it rounder and more savory. Low-sodium broth gives you more control over seasoning, especially because some packaged broths are already quite salty.
- Do not replace wine with straight vinegar. Wine is mostly liquid, so using the same volume of vinegar would make the soup harsh. Keep the broth as the main replacement and use only a small measured amount of acid for balance.
- Watch the barley’s texture. Pearl barley absorbs liquid as it cooks and continues to swell in storage. Check for tenderness near the end of the simmer, and add broth if the pot becomes thicker than you want. Hulled barley takes longer to cook, so it is not a direct timing substitute here.
Serving Suggestions
Serve the soup hot as a main course with crusty bread, toast, or a simple green salad. A grilled cheese sandwich or a slice of seeded bread makes it a filling lunch, while a smaller bowl can work as a first course before roasted vegetables or a roast dinner. A little parsley adds freshness, and a few turns of black pepper bring out the earthy mushroom flavor.
If serving guests, put lemon wedges and extra broth on the table. People can brighten their own bowls or loosen the soup if the barley has thickened it. A spoonful of plain yogurt or sour cream is another possible topping, though it adds creaminess and changes the soup’s dairy-free character. Add that topping to individual bowls rather than stirring it into the whole pot.
Variations
Use white wine vinegar instead of lemon. Stir in 1 teaspoon (5 ml) white wine vinegar first, taste, and add up to another 1/2 teaspoon (2.5 ml) if needed. Despite its name, white wine vinegar is a fermented, acidic condiment; it is not a like-for-like pour of white wine. Its flavor is more direct, so a restrained amount works best.
Try apple cider vinegar. Use the same small amount as lemon juice, starting with 1 teaspoon (5 ml). It brings a faint fruity note that suits mushrooms and root vegetables. Avoid sweetened or flavored vinegar, which can pull the soup in an unexpected direction.
Make it richer without wine. Brown the mushrooms patiently, then use a broth with a fuller savory flavor. You can also stir in 1 tablespoon (15 g) butter at the end. Butter rounds the broth, but it does not replace the acidity, so add lemon or vinegar to taste if the soup still seems dull.
Change the grain or vegetables. Farro can replace pearl barley in equal volume, but its cooking time depends on the type; follow the package guidance and add broth as needed. For a gluten-free option, omit the barley and use 3/4 cup (135 g) rinsed rice, checking it for doneness according to its variety. The finished texture will be different, and rice can also soften more during storage.
Make the flavor more herb-forward. Add a small sprig of rosemary with the bay leaf, then remove it before serving, or finish with a little chopped dill. Rosemary is assertive, so use only a small sprig. These herbs add their own character rather than copying wine’s flavor.
Storage and Reheating
Cool the soup and refrigerate it within 2 hours of cooking. Store it in a covered container in the refrigerator for 3 to 4 days. The barley will absorb broth as it sits, so the leftovers may look more like a stew. Stir in water or broth when reheating until it reaches the consistency you prefer.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally, or in a microwave-safe bowl in short intervals with a stir between them. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and check the temperature with a food thermometer. If reheating a large portion on the stove, stir through the center so it warms evenly.
For longer storage, freeze the soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room at the top for expansion and label the container with the date. Thaw it in the refrigerator, then reheat to 165°F (74°C). The barley may soften after freezing, but a splash of broth and a fresh squeeze of lemon can help the reheated soup taste balanced.
Frequently Asked Questions
What is the best substitute for white wine in soup?
Broth with a small amount of lemon juice or mild vinegar is a dependable all-purpose choice. Use the same volume of broth as the wine, then add about 1 tablespoon (15 ml) acid per cup (240 ml) of wine called for. Since soups differ, add the acid gradually and taste before increasing it.
Can I use broth alone instead of white wine?
Yes. Broth alone is the simplest replacement and works especially well if you want to avoid sourness. The soup may taste a little less bright than a version made with wine, so taste it near the end and add a few drops of lemon juice only if it needs more lift.
Can I use white wine vinegar in the same amount as wine?
No. Vinegar is much more acidic and concentrated than wine. Replace the wine’s volume with broth and use only a small measure of vinegar for the tang. For 1/2 cup (120 ml) wine, try 1/2 cup broth plus 1 to 1 1/2 teaspoons (5 to 7.5 ml) vinegar, adjusting after tasting.
Can I use water instead of broth?
You can use water if that is what you have, but the soup will have less savory depth. Add extra aromatics such as onion, garlic, thyme, and mushrooms, and season gradually. A little lemon juice can brighten the finished soup, but it will not add the body or flavor that broth provides.
Will the soup taste like lemon?
At the measured amount, the lemon should brighten the broth rather than make it taste distinctly lemony. Add it after the simmer, a little at a time, and stop when the soup tastes balanced. If you accidentally add too much, dilute the flavor with extra broth or water and adjust the salt.
Can I leave out the barley?
Yes. For a lighter mushroom soup, omit the barley and reduce the broth to about 6 cups (1.4 L), then simmer until the vegetables are tender, about 20 minutes. You can also add cooked rice or another cooked grain to each bowl, which keeps it from absorbing as much broth while the pot is stored.
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