- 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
- 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:
- 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.
Similar recipes that you might like:
Vegan Coconut Ital Stew
A hearty and soul-warming vegan Ital stew loaded with rich coconut milk, a variety of beans, and an abundance of fresh seasonal vegetables
Vegan Rumbledethumps
Vegan Rumbledethumps is a delicious, hearty Scottish dish that’s perfect for chilly evenings
Vegan Msemmen
Discover the rich, buttery layers of Vegan Msemmen, where traditional Moroccan flatbread meets modern dietary preferences without sacrificing the authentic, flaky texture or taste.
Leave a Reply
You must be logged in to post a comment.
American, Dairy-Free, Dinner, Fall, Soups, Umami, Winter | No Comments » on Creamy Mushroom and Barley Soup