Vegan Mushroom and Barley Soup
This vegan and mushroom barley soup is a deeply savory and filling soup that works as great lunch or dinner option.
Equipment
- 1 5 qt cooker or Dutch oven
Ingredients
- 12 oz Crimini/Button Mushrooms washed and sliced
- 4 oz Dry Mushrooms optional
- 1 cup Pearled Barley
- ½ lb Potatoes peeled and cubed
- 2 Carrots peeled and cubed
- 2 stalks Celery thinly sliced
- 4 cup Low Sodium Vegetable Broth
- 2 cup Water or Broth to cook the barley
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Celery Salt sub with 2 tablespoon of fresh thyme leaves
- Salt and Pepper to taste
Instructions
Cook Barley
- Place a cup of rinsed barley in the Instant pot and add 2 cups of water. Also add a ½ teaspoon of salt to the water and mix well. Close the lid and select the "pressure cook" option. Set the time for 20 minutes and wait for the steam to release naturally.
- If you are not planning to pressure cook the barley, then just add it to the soup while the vegetables are cooking and cook for 40 minutes.
Rehydrating dried mushrooms (optional)
- Soak the dried mushrooms for 15-20 minutes. Remove from the water and squeeze the extra water from the mushrooms. Keep this water aside to add to the soup later.
- Now bring some water to a boil and add the mushrooms. Boil for 4-5 minutes. Drain the water and keep aside the mushrooms to use in the soup.
Making the soup
- Heat a stock pot or a deep pan and add the avocado oil. Add the garlic, thyme leaves and sauté for 30 seconds. Now add the chopped onions and mix well. Let this cook for 4-5 minutes.
- Now add the fresh mushrooms and sauté for 3-4 minutes. Add the celery, carrots and potatoes. Mix well and season with salt, pepper. Let it cook for a couple of minutes. Add the celery salt, garlic powder and mix well. Pour in the broth and add the rehydrated mushrooms(if using). Also add the initial liquid in which the mushrooms were soaked in to the pot.
- If you decided not to pressure cook the barley, you will add the barley in to the pan now and mix well. Turn down the heat to low and close the pan with a lid. Check on the contents once in a while to mix well and add some broth if needed. The barley and the vegetables will take around 35 - 40 minutes to fully cook. Once done, turn off the heat and serve warm with some bread.