Mushroom Barley Soup

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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INGREDIENTS

– 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

Step 1

Soak the cashews in hot water for 20 minutes then drain (If using a powerful blender such as a Vitamix there is no need to soak).

Step 2

Add the cashews, water and lemon juice to the blender and process until silky smooth. Refrigerate until needed.

Step 3

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.

Step 4

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.

Step 5

Stir in the celery and mushrooms and toss to coat well. Sautee for a few more minutes until the mushrooms have released all their water and it starts to evaporate.

Step 6

Stir in the tomato paste, spices, thyme and tamari and simmer another minute or so then add the barley.

Step 7

Combine the porcini mushroom powder and the water to create the stock.

Step 8

– 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).

Step 9

– Pour in half of the cashew sour cream, taste and add more to your liking. Serve hot with extra red pepper flakes, chives, parsley or dill.

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