Mixed Mushroom Soup
Ingredients
-
3
tablespoons
extra virgin olive oil or clarified butter
-
1
pound
assorted fresh mushrooms, cut into bite-sized pieces
-
to taste
fine grain sea salt & freshly ground pepper
-
1
medium
yellow onion, finely chopped
-
1
medium
red onion, finely chopped
-
2-3
tablespoons
shoyu or soy sauce
-
1 ½
cups
cooked pearled barley
-
6
cups
good-tasting vegetable broth
-
¼
teaspoon
toasted sesame oil
-
to serve
finely chopped chives
Instructions
- Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat.
- Add the mushrooms, season with salt and pepper, and cook until browned and liquid is released, about 8 minutes.
- Remove the mushrooms and set aside.
- In the same pot, heat the remaining tablespoon of oil and cook the onions until tender.
- Stir in the shoyu, barley, and vegetable broth, bringing to a simmer.
- Add the cooked mushrooms back into the pot and simmer for about 10 minutes.
- Stir in the toasted sesame oil and adjust seasoning if necessary.
- Serve hot, garnished with chopped chives.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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