-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
220
calCalories
Recipe Overview
- Author’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
- 1 cup pearl barley
- 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
- Salt and pepper to taste
Steps:
- Rinse barley under cold water and set aside.
- Heat olive oil in a pot over medium heat.
- Add garlic and onion, sauté until translucent.
- Stir in carrots and celery, cook for 5 minutes.
- Add mushrooms and thyme, cook until mushrooms release juices.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in almond milk, season with salt and pepper.
- Simmer for another 5 minutes, adjust seasoning if necessary.
- Serve hot.
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American, Dairy-Free, Dinner, Fall, Soups, Umami, Winter | No Comments » on Creamy Mushroom and Barley Soup