Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, barley mushroom vegan winter soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Barley Mushroom Vegan winter soup is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have barley mushroom vegan winter soup using 9 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Barley Mushroom Vegan winter soup:
- Make ready 100 gms barley soaked for 4 hours prior to use
- Take 250 gms button mushroom cleaned and sliced
- Get 1 small potato deskined and cubed
- Make ready 1 tbn black pepper powder
- Take 1 small onion chopped
- Take 5-6 garlic pearls chopped finely
- Prepare 5-6 tbn finely chopped parsley leaves
- Take 1 large bay leaf
- Make ready 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.
Instructions 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 this up with this special food barley mushroom vegan winter soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
