Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American,Eastern European
Ingredients: 3 tablespoons olive oil, or untoasted sesame oil; 1/4 ounce dried shiitake mushrooms, soaked in 1 cup hot water; 1 1/2 pounds assorted mushrooms, creminis mixed with at least 6 ounces shiitakes, sliced; 1/4 cup chopped shallots; 1 small onion, chopped; 1 stalk celery, diced; 1 carrot, diced; 1/2 cup pearled barley; 4 cups vegetable stock, or water; 4 tablespoons tamari; 1 sprig fresh thyme; 1 bay leaf; Sea salt, to taste; Freshly ground black pepper, to taste; 5 sprigs fresh dill, for garnish

A warming vegan mushroom barley soup offers a classic, hearty option perfect for fall and winter.

⭐ 4.6 (44 reviews) Prep: 15 minCook: 40 minTotal: 55 minYields: 6 servings

Category Tags:

Side Dish Soup

Cuisine Tags:

American Eastern European

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Instructions

Heat oil in a large pot over medium heat.
Drain soaked shiitakes, reserving their liquid.
Chop shiitakes finely; add to the pot with sliced mushrooms, shallots, onions, celery, carrot, and barley.
Increase heat to medium-high; cook, stirring, until mushrooms brown and vegetables soften (about 10 minutes).
Stir in reserved shiitake liquid, vegetable stock, tamari, thyme, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes, adding more liquid if needed.
Season with salt and pepper to taste.
Remove thyme and bay leaf.
Garnish with dill and serve.

Nutritional Info (per serving)

Calories: 114 kcal

Carbohydrate: 11 g

Cholesterol: 0 mg

Fiber: 2 g

Protein: 3 g

Saturated Fat: 1 g

Sodium: 1228 mg

Sugar: 3 g

Fat: 7 g

Unsaturated Fat: 0 g