Mushroom Barley Soup Recipe
Fiber- and flavor-rich and 100% plant-based to keep you warm and cozy all through soup season (which is every season).
Servings: 4 servings
Ingredients
- 2+2 tablespoons avocado oil
- 1 pound fresh mushrooms cleaned and sliced
- ½ teaspoon sea salt , plus more to season at the end
- 2 carrots, finely diced ~ 1½ cups
- 1 large onion, finely diced ~ 2 cups
- 1 stalk finely diced celery ~ 1 cup
- 4 cloves garlic, minced ~ 1 tablespoon
- 1 cup pearl barley rinsed under running water
- 2 quarts mushroom stock ~ 8 cups
- 1 bouquet bay leaf, parsley, thyme OR 1 teaspoon each of dried bay, dried parsley, dried thyme
- 1 tablespoon tamari
Optional Suggested Garnishes
- chopped fresh parley and chives
Instructions
- Heat 2 tablespoons oil in large pot over medium heat. Add mushrooms and sauté until browned. Remove mushrooms from pot to separate bowl or plate.
- Heat 2 more tablespoons oil in same pot. Add diced carrots, diced celery, diced onions, minced garlic, and salt. Sauté until fragrant and onions are translucent, about 5 minutes.
- Add barley, mushroom stock, herbs, and tamari to pot. Bring to a boil, reduce the heat, and simmer for 30 minutes or until barley is cooked through, softened with a little chew.
- Add cooked mushrooms. Simmer for 10 minutes.
- Remove and discard herb bouquet. Taste and adjust seasoning with additional tamari or salt.
- Ladle soup into bowls. Garnish with fresh chopped herbs if using.
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Notes
Store leftover Mushrooms Barley Soup in an airtight container in the refrigerator for up to five days or freezer for two months. Re-heat on stovetop, adding a few tablespoons of broth to "loosen" frozen soup in the pot.