This Mushroom-Barley Soup is the ultimate comfort food for chilly evenings. The chewy texture of pearl barley pairs perfectly with the deep, earthy flavors of sautéed mushrooms and caramelized onions. Infused with a splash of dry sherry and salty soy sauce, this vegan broth is rich without being heavy. ItâÂÂs a simple yet sophisticated meal that comes together in one pot, making it ideal for weeknight dinners or batch cooking. The barley absorbs all the delicious juices, creating a thick, satisfying consistency that warms you from the inside out. Serve with crusty bread for a complete, cozy experience.
Mushroom-Barley Soup
Description
This Mushroom-Barley Soup is the ultimate comfort food for chilly evenings. The chewy texture of pearl barley pairs perfectly with the deep, earthy flavors of saut&# 195;©ed mushrooms and caramelized onions. Infused with a splash of dry sherry and salty soy sauce, this vegan broth is rich without being heavy. ItâÂÂs a simple yet sophisticated meal that comes together in one pot, making it ideal for weeknight dinners or batch cooking. The barley absorbs all the delicious juices, creating a thick, satisfying consistency that warms you from the inside out. Serve with crusty bread for a complete, cozy experience.Ingredients
Directions
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Place the barley and 1 1/2 cups of the water in a large saucepan or Dutch oven.
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Bring to a boil, then cover and reduce heat to simmer until the barley is tender, about 20 to 30 minutes.
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Meanwhile, melt the margarine in a skillet over medium heat.
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Add the chopped onions and sauté for about 5 minutes until softened.
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Add the minced garlic, sliced mushrooms, and salt to the skillet.
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Cover and cook, stirring occasionally, until the mushrooms are very tender and have released their liquid, about 10 to 12 minutes.
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Stir in the soy sauce and dry sherry into the mushroom mixture.
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Add the sautéed mushroom mixture with all its liquid to the pot with the cooked barley.
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Pour in the remaining 5 cups of water.
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Grind in a generous amount of black pepper.
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Simmer, partially covered, over very low heat for another 20 minutes.
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Taste and adjust seasonings if needed before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 145.3kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 3188.0mg133%
- Total Carbohydrate 24.0g8%
- Dietary Fiber 3.7g15%
- Sugars 3.9g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Let the soup cool completely before refrigerating in an airtight container. It will keep for up to 4 days. The soup will thicken as it cools; add a splash of water or broth when reheating to reach your desired consistency.
Ingredient Substitutions: You can substitute the margarine with olive oil or vegan butter for a different flavor profile. If you don't have dry sherry, dry white wine or a splash of apple cider vinegar with a teaspoon of sugar works well.
Variations: For extra protein, add cooked white beans or chickpeas in the last 5 minutes of simmering. You can also add other vegetables like carrots or celery during the sauté step for added nutrition.
Tips: Rinse the barley before cooking to remove any dust. Pearl barley cooks faster than hulled barley; if using hulled barley, increase the initial boiling time to 45-60 minutes.
