Here's the comforting classic, mushroom-barley soup. It's nothing fancy, but always so satisfying. Change it up by using different kinds of mushrooms. Photo by Debbie Sunshine of Vegan American Princess.
Serves: 6 to 8
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large celery stalks, finely chopped
• 1 large carrot, diced
• 3/4 cup raw pearl barley
• 2 bay leaves
• 2 vegetable bouillon cubes
• 1 tablespoon all-purpose seasoning blend (such as Spike or Mrs. Dash)
• 10 to 12 ounces mushrooms, any variety, sliced (see note)
• 2 cups rice milk, or more or less as needed
• Salt and freshly ground pepper to taste
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh dill
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
Add 6 cups water, followed by the celery, carrot, barley, bay leaves, bouillon cubes, and seasoning blend. Bring to a gentle boil, then cover and simmer gently for 30 minutes.
Add the mushrooms and simmer for 20 to 30 minutes longer, or until the barley and vegetables are tender. Stir in enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper and stir in the parsley and dill.
Allow the soup to stand for 30 minutes off the heat before serving. The soup thickens quite a bit if it is refrigerated. Add more rice milk as needed and adjust the seasonings; heat through as needed.
Note: Use any of white, baby bella, cremini, shiitake, or oyster mushrooms, or a combination.
Feel free to leave out the pepper for a sensitive stomach.
Originally found here
Picture originally found here
