Make This Luscious Mushroom Barley Soup: Vegan or Not It’s Delicious

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein while rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is lower in sodium and more flavorful.

Soak dried mushrooms in 6 cups of water and bring to a boil, then simmer covered for about 15 minutes.

Chop the fresh mushrooms in half and slice them, not too thin.

Heat a medium-high pot and add a good coating of olive oil.

Add chopped carrots, onions, and celery to the hot oil; sauté for about 10 minutes until softened.

Midway through sautéing, add chopped hot pepper and minced garlic; stir and cook for an additional 6-7 minutes.

Add 4 cups of water, salt, pepper, dried thyme, and oregano to the sautéed vegetables; bring to a boil.

Add 1/2 cup of pearled barley to the pot.

Strain the soaked dried mushrooms, reserving the liquid, and let them cool before slicing.

Add the reserved mushroom broth to the pot and bring it back to a boil; then simmer covered for about 15 minutes.

Slice the cooled dried mushrooms and add them to the pot along with 1/2 cup of brown lentils and the diced potato.

Bring the soup back to a boil, then cover and simmer for another 30-40 minutes until the barley is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary