How to Cook Appetizing Barley Mushroom Vegan winter soup

Barley Mushroom  Vegan winter soup. Add soy sauce, balsamic, a mix of dried and fresh mushrooms, and spinach for a modern take on this classic recipe. Mushrooms and barley are an old pairing, popular in dishes around the world wherever Mushroom,Barley. This mushroom barley soup is healthy, hearty, and deliciously comforting.

Hearty and comforting Vegan Mushroom Barley Soup made with a rich and flavourful broth. I use three different types of mushrooms in this recipe for extra depth and Speaking of delicious vegan things (see what I did there), I love to make this Mushroom Barley Soup all the time in the Winter. I set out on an experiment to recreate that famous canned beef and barley soup, and then veganize it. You can have Barley Mushroom  Vegan winter soup using 9 ingredients and 13 steps. Here is how you cook it.

Ingredients of Barley Mushroom  Vegan winter soup

1. It's 100 gms of barley soaked for 4 hours prior to use.
2. Prepare 250 gms of button mushroom cleaned and sliced.
3. You need 1 of small potato deskined and cubed.
4. You need 1 of tbn black pepper powder.
5. Prepare 1 of small onion chopped.
6. It's 5-6 of garlic pearls chopped finely.
7. It's 5-6 of tbn finely chopped parsley leaves.
8. Prepare 1 of large bay leaf.
9. You need 2 of tbn virgin olive oil.

The flavor, the texture…spot on and with the addition of mushrooms, even carnivores won't miss the meat. Mushroom barley soup was one of my favorites from that box. The original recipe was pretty simple, though it wasn't vegan. A mix of savory mushrooms is simmered up with veggies and hearty barley in a silky cashew base to make this rich and indulgent creamy vegan mushroom soup.

Barley Mushroom  Vegan winter soup step by step

1. Heatbthe oil in a wok and add onions and garlic chopped and sauté over medium heat.
2. Strain the barley by draining away the water used to soak them.
3. Once you get the aroma of the garlic, throw in the Bay leaf.
4. Add the potatoes next and sauté for 2-3 minutes.
5. Next add the barley and mix.
6. Add the mushrooms now and give it a good mix.
7. Add ground black pepper powder and mix adding a litre of water.
8. Cover and let the soup simmer over Low heat until the potatoes and barley are cooked.
9. Once done season with 1 tbn salt to taste and chopped parsley leaves.
10. Serve hot. Enjoy!.
11. Tip:Salt is added at the end to allow the potatoes to cook faster..
12. Tip:Depending on the quality of the barley used and the time used to soak them, you may need more water to cook them. Check them by pressing with a fork before dishing out.
13. Tip: Bay leaf is used both for a distinct taste and for its medicinal properties. If you are unable to find it, skip using it in the recipe.

This healthy mushroom soup will be your go-to recipe during cold and flu season! It's loaded with immune system boosting ingredients! This hearty mushroom soup is very satisfying and it will fill you up, so it's a great choice for a whole food plant-based dinner any night of the week! This mushroom barley soup recipe is strengthening for digestion and excellent for building the blood, as well as healing for the liver. This heart-healthy recipe for whole foods mushroom barley soup is a great vegan variation on the classic dish found in most eastern European and Jewish restaurants.

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