Vegan Mushroom Barley Soup
This vegan mushroom barley soup is easy to make, deliciously simple and flavourful.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- salt to taste
- pepper to taste
- 1 tablespoon oil
- 1 onion diced
- 2 tablespoons fresh dill chopped
- 1 carrot sliced
- 2 cloves of garlic minced
- 4 cups (1 litre) vegetable stock
- !ingredients
- 1 potato cubes
- â½ cup (110 grams) pearled barley rinsed
- 4 cups (1 litre) water
- 500 grams (18 oz) mushrooms roughly chopped (i used a mix of oyster and button)
- Carbohydrate 54.0875025001584 g
- Cholesterol 0 mg
- Fat 54.4947901095827 g
- Fiber 8.56561262391777 g
- Protein 6.2333675000781 g
- Saturated Fat 7.12702751418685 g
- Serving Size 1 1 recipe (459g)
- Sodium 3548.63062500138 mg
- Sugar 45.5218898762407 g
- Trans Fat 2.70993338026133 g
- Calories 714 calories
!Instructions Heat a pot over medium-high heat and add the onion, garlic and a splash of the vegetable stock. Fry until soft then add the carrot, potato, barley, remaining vegetables stock and water. Bring to a boil, then cover and reduce the heat to medium. Simmer until the vegetables and barley are tender – 20 to 30 minutes. Meanwhile heat a large pan over high heat and add the oil and mushrooms. Sear the mushrooms until golden brown on all sides. When the soup is ready, add the mushrooms and dill and season to taste. Serve.
