Main Dishes, Soups & StewsDevorah BowenComment

Mushroom Barley Soup

Main Dishes, Soups & StewsDevorah BowenComment
Mushroom Barley Soup
 

Mushroom Barley Soup

This classic soup can be found on many a deli menu. It’s long been a favorite and with it has come many variations. Some include beans and omit the mushrooms and some include all three making it Mushroom Bean & Barley. This recipe has a bit of a flavor upgrade with the addition of miso paste and it also includes potatoes for a heartier meal. Whichever way you make it, you’ll find it to be comforting and quite satiating. Serve it with some dark rye or sourdough bread. It will become a go to meal for the colder months to come.

Serves 6

 
 

Ingredients
6 cups (1420ml) of Vegan Beef Broth
1 cup (185g) Pearled Barley dry
1 cup (45g) Kale chopped
1 lb (454g) of Mushrooms sliced thick (baby bella or white button)
1 Onion (270g) diced
2 med Carrots (160g) diced
2 ribs Celery diced
6 small (360g) Red or Yellow Potatoes peeled and diced
3 cloves of Garlic minced
1 1/2 Tbsp (23ml) Avocado Oil
1 Tbsp (15g) fresh Thyme chopped
1 Tbsp (15ml) Red Wine Vinegar
1 Tbsp (15g) Miso Paste
2 Bay Leaves
Salt & Pepper to taste
Plus up to 2 cups of Water if needed

Directions

1. In a large pot on medium heat add the oil and sauté the onions for 5 minutes. Add in the celery and carrots and continue cooking for another 5-6 minutes.

2. Add in the sliced mushrooms and thyme and let cook for 5-7 minutes or until the mushrooms have release their water and started to brown.

3. Add in the diced potatoes and cook for another 5-7 minutes. Add in the garlic and miso paste. Mix until the miso has dissolved or it coats all of the veggies.

4. Add in the barley and bay leaves and mix through. Add in the broth, mix and cover. Lower the temperature to medium low and simmer for 30-40 minutes stirring occasionally. As the barley cooks it will absorb the broth so you may need to add additional water. Add a cup at a time if needed.

5. Once the barley is cooked (it will plump) and vegetables are tender add in the chopped kale and vinegar. Cook for another 15 minutes, check for seasoning and add salt & pepper if needed. Serve with a piece or two of hearty bread.