Mushroom Barley Soup
A hearty, vegan soup of earthy mushrooms and nutty barley in a savory broth.
This comforting soup sautés onion, garlic and carrots in olive oil, then simmers mushrooms and barley in vegetable broth with thyme until tender and flavorful.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 1 l
- Garlic - 2 cloves
- Thyme - 2 tsp
- Celery - 2 stalks
- Parsley - 1 tbsp
- Mushrooms - 300 g
- Onion - 1 piece
- Rainbow Carrots - 200 g
- Barley - 150 g
- Salt - 1 to taste
- Olive Oil - 2 tbsp
Directions
Step 1
In a large pot, heat 2 tbsp olive oil over medium heat.
Step 2
Add 1 chopped onion, 2 minced garlic cloves and 200 g sliced carrots; sauté 5 min.
Step 3
Stir in 300 g mushrooms and cook 3 min.
Step 4
Add 150 g pearl barley, 1 l vegetable broth and 2 tsp fresh thyme leaves; bring to a boil.
Step 5
Reduce heat, cover and simmer 35 min until barley is tender.
Step 6
Season with sea salt & black pepper.
Step 7
Garnish with 1 tbsp chopped parsley and serve hot.
Cook's Notes
For extra depth, add a splash of soy sauce or a sprinkle of smoked paprika.