Mushroom and Barley Soup
An easy and quick recipe, this mushroom and barley soup is loaded with flavor and packed with all the vitamins and nutrients. Hearty and savory and totally plant-based, you can't go wrong with this one!
Ingredients
- 1 large yellow onion, diced
- 1 shallot, diced
- 3-5 cloves of garlic, minced
- 1/4 cup olive oil
- 5 oz shiitake mushrooms, sliced
- 4 oz baby bella mushrooms, sliced
- 8 oz whole grain barley
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 handfuls of spinach or baby spinach, diced
- 1 cup fresh parsley leaves, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground turmeric
- salt and pepper, to taste
- 2 cups veggie broth
- 6-8 cups water
Instructions
- Start by washing, dicing, peeling and cutting all of your ingredients (onions, garlic, mushrooms, celery, carrots, parsley, spinach).
- In a big pot, sauté your onions, garlic and sliced mushrooms in olive oil for about 3 minutes or until your onions become translucent and the mushrooms have softened. Stir frequently so that they don't burn.
- Add veggie broth plus your diced celery, carrots. Bring to a boil and let your carrots soften for a few minutes.
- Then add all the rest of your ingredients and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 35-45 minutes or until your carrots have completely softened. Stir occasionally.