Vegetarian Mushroom Barley Soup
Ingredients
The soup base
-
16
ounces
baby bella mushrooms
-
1
tablespoon
olive oil
-
2
tablespoons
soy sauce or tamari
-
1
small
sweet yellow onion
-
2
stalks
celery
-
2
large
carrots
-
3-4
cloves
garlic
-
1
teaspoon
dry thyme
-
2
tablespoons
tomato paste
-
½
cup
dry white wine
-
1
tablespoon
vegetable bouillon
-
1
large
russet potato
-
½
cup
dry pearl barley
-
2
tablespoons
fresh chopped parsley
-
4
cups
water or vegetable broth
-
⅛
teaspoon
black pepper
For serving
-
to taste
grated Parmesan, parsley, salt & pepper
Instructions
- Clean and prepare the mushrooms by slicing half and chopping the other half.
- Heat olive oil in a Dutch oven over medium heat and add the mushrooms, cooking until golden.
- Drizzle soy sauce over the mushrooms, then add onions, celery, and carrots, cooking until onions are translucent.
- Stir in garlic, thyme, and tomato paste, cooking until fragrant.
- Deglaze the pot with white wine, stirring to remove stuck bits.
- Add vegetable bouillon, cubed potato, barley, parsley, water, and black pepper, stirring to combine.
- Bring to a boil, then reduce heat and simmer until potatoes are tender and barley is cooked through.
- Taste and adjust seasoning before serving topped with Parmesan and parsley.
Nutrition Facts (estimated)
Servings
6 servings
Calories
209
Total fat
3g
Total carbohydrates
37g
Total protein
7g
Sodium
704mg
Cholesterol
0mg
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