Barley Mushroom Soup (Vegan)
1.4k
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.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 285g (10.1 oz)Amount per Serving
Calories 774% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 26mg
1%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
14%
Sugars g
Protein
6g
Vitamin A 37%
•
Vitamin C 4%
Calcium 2%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
