Mushroom Barley Soup (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Button Mushrooms, 1 pound freshGarlic, 3 large clovesPearl Barley, 1 cup (not quick cooking)Celery, 3 stalks, medium (7-1/2" - 8" long)Onions, 2 medium (2-1/2" diameter)Carrots, 2 large (7-1/4" to 8-1/2" long)Water, 3 quarts*Better Than Bouillon Vegetable Base* 3 tsp (1 Tbsp)** Thyme, 2 tsp dried* You may substitute 3 quarts of vegetable broth, homemade or commercial, for the water and vegetable base. Nutrition data will be different from this recipe according to what you use.** There is a reduced sodium version of Better Than Bouillon Vegetable Base. None of my local stores carry it, so I used the regular organic product.
NOTE: Before starting to cook, soak barley in cold water for at least 2 hours. This will reduce the overall cooking time but add to the prep time. If you don't have time to presoak the barley, cook it separately for about half the cooking time on the package. Most pearl barley (not the quick variety) requires 45 minutes of cooking time.
1. Chop all vegetables into large dice, except garlic which should be minced or put through a garlic press.
2. Water saute onions, carrots, celery, and garlic in a large stockpot (One that holds at least 6 quarts) . Saute until tender but not brown.
3. Add the mushrooms, and cook until soft.
4. Add soaked barley, and immediately add water. Bring to a boil, and add vegetable base to the boiling water. Add dried thyme.
5. Reduce heat to a gentle simmer. Cover pan, and cook until barley is tender, about 45 minutes. Soup will thicken as it sits. For best result, refrigerate overnight because the barley expands further after cooking.
1. Chop all vegetables into large dice, except garlic which should be minced or put through a garlic press.
2. Water saute onions, carrots, celery, and garlic in a large stockpot (One that holds at least 6 quarts) . Saute until tender but not brown.
3. Add the mushrooms, and cook until soft.
4. Add soaked barley, and immediately add water. Bring to a boil, and add vegetable base to the boiling water. Add dried thyme.
5. Reduce heat to a gentle simmer. Cover pan, and cook until barley is tender, about 45 minutes. Soup will thicken as it sits. For best result, refrigerate overnight because the barley expands further after cooking.
Nutritional Info Amount Per Serving
- Calories: 63.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 146.7 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.0 g
- Protein: 2.5 g
Member Reviews