Vegan Mushroom Barley Soup
This soup is the definition of comfort – It’s thick, earthy and packed with flavor. The barley adds a textural dimension that complements the smooth and creamy consistency of the soup. Nothing beats it on a cool autumn or winter evening! Enjoy!
1 large onion
3 celery stalks
¼ cup chopped fresh parsley
3 cups assorted mushrooms (baby bellas, crimini, chanterelle etc…)
1 cup pearled barley
32 oz. of stock (chicken or veggie – Either homemade or store bought – If you go the latter, I recommend Imagine brand) – Water can be substituted
3 TBS Olive Oil
2 tsp garlic seasoning
1 tsp Cajun or blackening seasoning
Salt and Pepper to taste
Optional: 2 Carrots
Bring a small pot of water to a boil and add barley. Reduce heat, cover the pot and simmer until tender. It won’t need to be drained, as the water will be absorbed by the time the cooking process is complete (roughly 12-15 min).
Roughly chop mushrooms and set aside. Dice onion, parsley and celery and sauté in a pot with olive oil. Season with salt, pepper, garlic and Cajun spices. Once onions are translucent and celery tender, add in the mushrooms and sauté for an additional 3 minutes. Once the mushrooms are soft and the water from them is extracted, add the stock and bring the mixture to a boil - Lower heat and simmer for 30 minutes. Using a blender, blend the soup until it’s the texture you want. Stick blenders are great for a more rustic consistency but if you want a smoother soup, use a stand blender – but be sure to tightly hold the top down with a towel and be careful for splattering hot liquid!!
Once the soup is blended to a smooth and creamy consistency, add the cooked barley and stir thoroughly and then let simmer for an additional 5-10 minutes. Check for seasoning and serve with a baguette or parmesan crisp as a garnish.
Recipe yields 4-5 nice sized servings