Dairy-Free · Dinner · Healthy · Lunch · Main Dishes · Soup · Vegan

Vegan ‘Shroom & Barley Soup

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It’s April. Not a month typically viewed as stick-to-your-bones-soup-worthy. But I am once again reminded that my black and white vision of what the weather should look like during each month is totally irrelevant. Mother Nature does what she wants, and although she had the whole month of March to transition to true Spring, it’s still winter . You see, I can be patient with cold weather in March. But 40 degrees in April is just plain UGH.

However, instead of dwelling on my disappointment and unwavering desire to wear a skirt without tights, I decided to use this annoying down-coat-weather as a reason to make one last batch of hot and hearty cold-weather soup. What kind of soup? Something stick to your ribs, totally satisfying, and 100% healthy. Almost as fast as the idea for soup materialized, the thought of a vegan Mushroom & Barley Soup came to mind immediately. Back in the day, I loved eating my mom’s Beef & Barley Soup, and nostalgia typically drives many of my ideas. So my inkling to make a rich and flavorful batch of my mom’s soup (minus the meat) comes as no surprise.

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Soups are generally pretty simple. Especially when using store-bought broth. This soup is just that: simple. Sautéed vegetables, organic veggie broth, fresh thyme and barley. That’s about it. I use thyme here because I love the flavor of mushrooms and thyme together, and because I find that the combination adds richness and substance that would normally come from the beef. To add even more heartiness and substance, at the very end of cooking I add a cornstarch slurry, which thickens the soup beautifully.

My Mushroom & Barley Soup is definitely one to keep in the recipe box. It is not only super healthy, packed with fresh vegetables, whole grains, and fiber, but it’s also vegan-friendly and oh so yummy. For dinner on Sunday, I made grilled Swiss cheese sandwiches to go alongside the soup, and for lunch leftovers I ate the soup with a couple hunks of bakery-fresh whole wheat peasant bread that perfect for dipping and soaking. Delicious. This soup is just plain awesome. So I guess I’d like to end this post by thanking Mother Nature for giving me the opportunity to create this recipe. But I’d still really like some 60 degree days in the very near future, ok?

Vegan Mushroom Barley Soup
Serves: 4-6   Start to Finish: 90 min.

Ingredients
1/4 cup Olive Oil
2 large Carrots, peeled and cut into medium dice
1 large Onion, medium to small dice
2 large stalks Celery, cut into medium dice
1 Red Bell Pepper, cut into medium dice
4 cloves Garlic, peeled and minced
Salt
Pepper
1/2 lb Portobello Caps, cut into medium-large dice
10 ounces White Button Mushrooms, cut into medium-large dice
2 tablespoons fresh chopped Thyme leaves, divided
4 cups Organic Veggie Stock
1 cup dry Barley
2 tablespoons Corn Starch + 1/3 cup Water
3 teaspoons Frank’s Red Hot Sauce (or preferred brand added to taste)

To Make

Prep and chop all veggies. I like the veggies big enough to see and taste, but cut to any size you prefer.

Heat oil over medium heat in a large pot. Add celery, carrots, onion, and red pepper to oil. Toss to coat. Cook for 5 minutes. Add garlic to pot, toss to combine. Season with salt and pepper (I used 1/2 teaspoon of each). Cook for 5 minutes.badd mushrooms. Cook for 5 minutes. Add 1 tablespoon thyme and season with salt (I used 1/2 teaspoon). Cook for 2 minutes. Add veggie stock and dry barley to pot. Turn heat to high and bring to boil. Once boiling, reduce heat to medium-low and cover. Simmer until barley is cooked, 45-60 minutes.

With a couple minutes to go, mix 2 tablespoons cornstarch with 1/3 cup cold water. When barley is fully cooked, add the cornstarch “slurry” mixture to pot. Add remaining tablespoon thyme and an additional 1/2 cup water (or more depending on desired consistency). Bring to boil and cook for 1-2 minutes until soup is thickened from cornstarch. Turn off heat. Salt to taste (I added 1/2 teaspoon) and add hot sauce. Note that the hot sauce adds a much need cut of vinegar, it does not make it spicy unless you add more than I did.

The soup is now ready to eat. Continue adding water if desired, to maintain ideal consistency. I like it super thick so I didn’t add any additional water.

2 thoughts on “Vegan ‘Shroom & Barley Soup

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