Vegetarian Mushroom Barley Soup
This hearty mushroom barley vegetarian soup can be prepared ahead of time and refrigerated or frozen. Just warm it up when time is short and you want a quick, tasty meal. You can mix a variety of fresh mushrooms, such as chanterelle, shiitake, porcini, or creminis - to suit your own taste.
Serves 12
| Vegetarian Mushroom Barley Soup | |
| 1 lb mushrooms, sliced | 1 tsp salt |
| 1 cup pearl barley | 1 tsp ground pepper |
| 1 cup carrots, chopped | 1/4 tsp nutmeg |
| 1 cup celery, chopped | 1 tsp thyme |
| 1 1/2 cups onion, chopped | 2 tsp minced garlic |
| 3 qt. vegetable broth | 2 TBS minced dill |
| 3 TBS vegan butter or margarine | 2 TBS parsley, chopped |
- Melt the butter or margarine in a large stockpot.
- Add the onions, carrots, celery, and garlic.
- Saute until just tender (do not brown).
- Add the mushrooms and cook just until soft.
- Add broth, barley, and seasonings and bring to a boil.
- Simmer until the barley becomes tender (about 2 hours).
- Stir in dill and parsley just before serving.
note - You can cut the cooking time to just 30 minutes simply by soaking the barley for 2 hours beforehand.
Nutrition information (per serving)
| calories | 122 |
| protein | 3 g |
| carbohydrates | 21 g |
| fiber | 4 g |
| total fat | 3 g |
| saturated fat | 1 g |
| cholesterol | 0 |
| sodium | 1.187 mg |