Barley Mushroom Soup (Vegan)
Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.
Yield
6 servingsPrep
20 minCook
65 minReady
85 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
carrots
chopped |
|
| ½ | cup |
celery
thinly sliced |
|
| 3 | cups |
mushrooms
fresh, sliced |
|
| 5 | cups |
water
|
|
| ½ | cup |
pearl barley
|
|
| 4 | teaspoons |
vegetable stock
powder |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 118 | ml |
celery
thinly sliced |
|
| 7.1E+2 | ml |
mushrooms
fresh, sliced |
|
| 1.2 | l |
water
|
|
| 118 | ml |
pearl barley
|
|
| 2E+1 | ml |
vegetable stock
powder |
|
Directions
Hearty mushrooms, the holy trinity of chopped vegetables, and tender pearl barley create this simple and satisfying vegetarian recipe that even non-vegans love.
Sauté the onions, carrots, and celery in a large pot with a bit of water to prevent scorching over medium-high heat for about 5 minutes. We like to add some fresh garlic as well.
Add the mushrooms and sauté for another 5 minutes until the mushrooms begin to exude their juices.
Add remaining ingredients and bring to a boil.
Cover and reduce heat to low.
Simmer for 1 hour or until the barley is tender.
