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 minIngredients
| 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 |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
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.
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