Mushroom Barley Soup! No Meat, No Dairy - completely vegetarian!

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.

Hydrate dried porcini mushrooms by placing them in a large cup and pouring hot water over them; cover and let sit.

Pre-cook barley in a rice cooker until fluffy.

Chop all the mushrooms.

Chop 1 onion very finely.

Grate or cube 2 carrots.

Squeeze excess water from hydrated porcini mushrooms and roughly chop them; reserve the porcini mushroom liquid.

Peel 3 medium potatoes and keep them in water until needed.

In a large pot, add about 2 tablespoons of avocado oil and heat it.

Add chopped onions to the pot and sauté until golden brown.

Add hydrated porcini mushrooms and mix well; let it simmer for a couple of minutes.

Add grated or cubed carrots to the pot and mix well.

Add all chopped mushrooms to the pot and cover with a lid; let the mushrooms steam for a couple of minutes.

Add about 2 cups of reserved porcini mushroom liquid to the pot.

Add salt and black pepper to taste.

Boil water in a kettle and add about 5 cups of boiling water to the soup; reduce heat and let it simmer for about 20 minutes.

Cut peeled potatoes into pieces and add them to the soup; cook until fork-tender.

Add cooked barley to the soup and let it simmer for about half an hour.

After half an hour, turn off the heat and add chopped parsley (about a bunch).

Check seasonings and add more salt and pepper if needed.

Once the soup has cooled slightly, add 1 cup of coconut milk for creaminess; taste and adjust seasonings if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary