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
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 beging 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 it tender.
