Mushroom barley soup recipe - an earthy porcini mushroom broth brimming with leeks, barley and mushrooms perfectly balanced by a heavy pouring of tangy cashew sour cream at the very end.
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– 1 medium leek (or 1 yellow onion) – 1 celery rib chopped – 1 lb brown button mushrooms chopped or sliced – 1 cup hulled barley (rinsed + drained well) – 1.5 Tbsp tomato paste – 3 tsp onion powder – 3 Tbsp tamari or shoyu – 3 Tbsp nutritional yeast – 10 sprigs fresh thyme (or 2 tsp dry) – 1 pinch red pepper flakes – sea salt + black pepper to taste Mushroom Stock – 6 cups water – 2 tsp porcini powder ( or 1/4 cup dried porcini mushrooms) Sour Cream – 1/2 cup raw cashew pieces – 3/4 cup water – 1 lemon juiced
Slice the leek in half lengthwise then chop it up into small pieces. Place in a bowl and cover with cold water. Agitate the water to loosen up any dirt trapped between the layers then allow to sit undisturbed for 10 minutes or so for all the sand and dirt to sink yo the bottom.
Preheat a heavy bottom soup over medium heat. Using a spider ladle or just your hands scoop the leeks out of the water and transfer them to the soup pot. No need to dry them as the pot is dry at this point. Add a pinch of salt and chili flakes and sautee the leeks until wilted.
– Pour the mushroom stock in the pot over the barley and bring to a constant simmer. Cover with a lid and cook for 45 minutes to one hour until the barley is cooked through. (If using pearled barley instead of hulled then it will be done in 20 minutes or so).
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