Creamy Mushroom Barley Soup with Lentils & Dill
Ingredients
The soup base
-
4
tablespoons
olive oil
-
1
lb
cremini mushrooms, sliced
-
1
large
yellow onion, small dice
-
2
medium
carrots, small dice
-
2
sticks
celery, small dice
-
5
cloves
garlic, minced
-
2
teaspoons
dried thyme
-
1
teaspoon
paprika
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
2
bay leaves
-
10
cups
vegetable stock
The grains and legumes
-
1
cup
pearled barley
-
½
cup
black Beluga lentils
The finishing touches
-
1
tablespoon
light miso
-
1
cup
unsweetened non-dairy cream/milk
-
1
tablespoon
sherry vinegar
-
1
tablespoon
vegan Worcestershire sauce
-
¼
cup
chopped fresh dill
-
sea salt and ground black pepper
to taste
Instructions
- Heat a large pot over medium heat and add 1 tablespoon of olive oil.
- Sauté half of the sliced mushrooms until golden brown, then set aside.
- Repeat with the remaining mushrooms using another tablespoon of olive oil.
- Add the remaining olive oil to the pot and sauté onion, carrot, and celery until soft.
- Stir in garlic, thyme, paprika, onion powder, garlic powder, and bay leaves, then season with salt and pepper.
- Add pearled barley and lentils, stirring to combine.
- Pour in vegetable stock, cover, and bring to a boil, then lower heat and simmer for about 30 minutes.
- Discard bay leaves, dissolve miso in some hot broth, and add it back to the pot along with the mushrooms.
- Stir in non-dairy cream, sherry vinegar, Worcestershire sauce, and dill.
- Taste and adjust seasoning as needed before serving hot.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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