Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 lb cremini mushrooms, sliced; 1 oz dried porcini mushrooms; 1/2 cup pearl barley, rinsed; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 medium carrots, peeled, diced; 2 celery stalks, diced; 2 tbsp olive oil; 2 tbsp tomato paste; 8 cups vegetable broth; 1 tsp dried thyme; 2 bay leaf; 2 tsp soy sauce; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh parsley, chopped

A warming Eastern European-style vegan soup of mixed mushrooms, pearl barley, and root vegetables simmered in a savory herb broth until the barley swells and the broth turns deeply flavorful.

75 minEasyServes 6210 cal/serving

Eastern EuropeanSoupStovetopVeganLow CarbDairy-FreeEgg-FreeLow-SodiumCorn-Free

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Ingredients

1 lb cremini mushrooms, sliced
1 oz dried porcini mushrooms
1/2 cup pearl barley, rinsed
1 large yellow onion, diced
4 garlic cloves, minced
2 medium carrots, peeled, diced
2 celery stalks, diced
2 tbsp olive oil
2 tbsp tomato paste
8 cups vegetable broth
1 tsp dried thyme
2 bay leaf
2 tsp soy sauce
1 tsp salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh parsley, chopped

Instructions

1

Place 1 oz dried porcini mushrooms in 1 cup of hot water and soak for 15 minutes. Lift out the mushrooms and chop them; carefully pour the soaking liquid through a fine strainer to remove grit, reserving the liquid.
2

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb sliced cremini mushrooms and cook, without stirring, for 4-5 minutes until browned. Stir and cook 2 more minutes. Remove mushrooms and set aside.
3

Reduce heat to medium. Add 1 large diced yellow onion, 2 medium peeled, diced carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, until softened, about 7 minutes.
4

Add 4 minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes. Return the browned cremini mushrooms and chopped dried porcini to the pot.
5

Pour in 8 cups vegetable broth and the strained porcini soaking liquid. Add 1/2 cup rinsed pearl barley, 1 tsp dried thyme, 2 bay leaf, and 2 tsp soy sauce. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
6

Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, until the barley is tender and has absorbed some of the broth.
7

Remove the bay leaf. Taste and adjust seasoning. Serve hot, garnished with 1/4 cup chopped fresh parsley.

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Questions

How much time should I plan for Mushroom Barley Soup?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 6 (50 minutes): "Cover and simmer for 45-50 minutes, until the barley is tender and has absorbed some of the broth."

Can I make Mushroom Barley Soup gluten-free?

Yes. The gluten in Mushroom Barley Soup is 1/2 cup pearl barley, rinsed, 2 tsp soy sauce. Swap the grain for cooked rice or quinoa (the chew will differ); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Is Mushroom Barley Soup low-carb?

A serving of Mushroom Barley Soup carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Mushroom Barley Soup contain soy?

Yes: 2 tsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Mushroom Barley Soup ahead?

Yes, it takes well to being made ahead. Refrigerate Mushroom Barley Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The barley will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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