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Vegan Mushroom Barley Soup
Created by: Howcan Team
Ingredients
- 1 cup pearl barley
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms, diced carrots, and diced celery to the pot, and cook for 5-7 minutes until the vegetables start to soften.
- Stir in the pearl barley, dried thyme, and dried rosemary, and cook for 1-2 minutes to toast the barley and herbs.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the barley is tender.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Vegan Mushroom Barley Soup has a rich history dating back to ancient times, with barley being one of the oldest cultivated grains. This hearty soup has been a staple in Eastern European and Jewish cuisine for centuries, known for its comforting and nourishing qualities. Chefs and home cooks have perfected the art of combining earthy mushrooms, hearty barley, and aromatic herbs to create a flavorful and satisfying dish. Today, this soup can be found in vegan and vegetarian restaurants around the world, with some of the best versions hailing from Eastern European regions such as Poland and Russia. The key to a delicious Vegan Mushroom Barley Soup lies in using high-quality mushrooms, fresh herbs, and allowing the flavors to meld together slowly. Whether it's served as a starter or a main course, this soup continues to be a beloved dish for those seeking a wholesome and plant-based meal.
60 min
6
220 calories
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