Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, barley mushroom vegan winter soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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 foragers lived. 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.
Barley Mushroom Vegan winter soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Barley Mushroom Vegan winter soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have barley mushroom vegan winter soup using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Barley Mushroom Vegan winter soup:
- Take 100 gms barley soaked for 4 hours prior to use
- Take 250 gms button mushroom cleaned and sliced
- Take 1 small potato deskined and cubed
- Get 1 tbn black pepper powder
- Get 1 small onion chopped
- Get 5-6 garlic pearls chopped finely
- Take 5-6 tbn finely chopped parsley leaves
- Get 1 large bay leaf
- Prepare 2 tbn virgin olive oil
This mushroom barley soup is healthy, hearty, and deliciously comforting. Pro tip: This soup reheats well, but the barley in this vegan mushroom soup recipe does soak up more Let me know if you will make this mushroom barley soup recipe! It's a really good winter warmer stick-to-your-ribs. Lots of mushroom flavor and the barley was tender and plump.
Steps to make Barley Mushroom Vegan winter soup:
- Heatbthe oil in a wok and add onions and garlic chopped and sauté over medium heat
- Strain the barley by draining away the water used to soak them
- Once you get the aroma of the garlic, throw in the Bay leaf
- Add the potatoes next and sauté for 2-3 minutes
- Next add the barley and mix
- Add the mushrooms now and give it a good mix
- Add ground black pepper powder and mix adding a litre of water
- Cover and let the soup simmer over Low heat until the potatoes and barley are cooked
- Once done season with 1 tbn salt to taste and chopped parsley leaves
- Serve hot. Enjoy!
- Tip:Salt is added at the end to allow the potatoes to cook faster.
- 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
- 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
It's a really good winter warmer stick-to-your-ribs. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day. This one is so simple and easy and takes a third of the time.
So that is going to wrap it up for this special food barley mushroom vegan winter soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
