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Creamy Mushroom and Barley Soup

  1. Home
  2. Creamy Mushroom and Barley Soup
  • 15
    min
    Prep Time
  • 45
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 220
    cal
    Calories
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    Creamy Mushroom and Barley Soup

    Recipe Overview

    • Authorโ€™s name:Vegor
    • Recipe type:Soup
    • Allergens:
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    Embrace the comforting flavors of this Creamy Mushroom and Barley Soup, a delightful vegan dish perfect for any season. The earthy mushrooms blend seamlessly with tender barley grains, creating a satisfying and velvety texture. Each spoonful is rich in umami flavors, enhanced by aromatic herbs and a hint of garlic. This soup not only provides essential nutrients but also offers a wholesome and hearty meal that will warm you from the inside out. Ideal for lunch or dinner, this soup is a testament to the beauty of plant-based cooking, showcasing vibrant flavors and a variety of textures in every bite.

    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 onion, chopped
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 500g mushrooms, sliced
    • 1 teaspoon thyme
    • 4 cups vegetable broth
    • 1 cup almond milk

    Steps:

    1. Rinse barley under cold water and set aside.
    2. Heat olive oil in a pot over medium heat.
    3. Add garlic and onion, sautรฉ until translucent.
    4. Stir in carrots and celery, cook for 5 minutes.
    5. Add mushrooms and thyme, cook until mushrooms release juices.
    6. Bring to a boil, then reduce heat and simmer for 30 minutes.
    7. Stir in almond milk, season with salt and pepper.
    8. Simmer for another 5 minutes, adjust seasoning if necessary.
    9. Serve hot.

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    American, Dairy-Free, Dinner, Fall, Soups, Umami, Winter | No Comments ยป on Creamy Mushroom and Barley Soup

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    Vegor โ€œThe scientistโ€

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