Monday, December 17, 2018

Mushroom Barley Soup

Willie made an absolutely fantastic pot of soup tonight. Perfect for a cold fall evening! 

Mushroom Barley Soup 
Adapted from the recipe on the back of the bag of Bob's Red Mill Pearl Barley -Chicken Soup with Barley

2 1/2 quarts water
3 Tablespoons + 1 teaspoon vegan Seasoned Vegetable Better than Bouillon 
1 1/2 cups sliced celery
1 1/2 cups sliced carrots
1/2 cup chopped onion
1 teaspoons dried thyme
1 bay leaf
1 teaspoon ground black pepper
2 pounds freshly sliced mushrooms, .5 pound separated and finely chopped
1 cup Bob’s Red Mill Pearl Barley

In a large saucepan, prepare bouillon according to instructions on the package. Add 1 cup of the prepared bouillon broth to a 6 quart Dutch oven over medium high heat and then saute the celery, carrots, onion, thyme, bay leaf and pepper until the vegetables have softened. Add the remaining bouillon to the Dutch oven and bring the mixture to a boil. Reduce heat and add the mushrooms and the pearl barley and simmer, until the barley is tender, about 50 minutes. Season with salt and pepper, if needed. Can be garnished with chopped parsley or microgreens.

Makes 8 servings.

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