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.
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.