Mushroom Barley Soup
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.
Ingredients
- 1 lb cremini mushrooms, sliced
- 1 oz dried porcini mushrooms
- 1/2 cup pearl barley, rinsed
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled, diced
- 2 stalks 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
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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.
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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.
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3
Reduce heat to medium. Add 1 large diced yellow onion, 2 medium peeled, diced carrots, and 2 stalks diced celery stalks to the pot. Cook, stirring occasionally, until softened, about 7 minutes.
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4
Add 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes. Return the browned cremini mushrooms and chopped dried porcini to the pot.
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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.
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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.
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7
Remove the bay leaf. Taste and adjust seasoning. Serve hot, garnished with 1/4 cup chopped fresh parsley.