Mushroom-Barley Soup

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;Â©ed mushrooms and caramelized onions. Infused with a splash of dry sherry and salty soy sauce, this vegan broth is rich without being heavy. ItÃ¢ÂÂs 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.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 145.3

Dietary: Vegan, Vegetarian

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;Â©ed mushrooms and caramelized onions. Infused with a splash of dry sherry and salty soy sauce, this vegan broth is rich without being heavy. ItÃ¢ÂÂs 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

1/2 cup Uncooked barley
6 1/2 cup Water
1 tablespoon Margarine
1 Medium Onion, chopped
2 Garlic Cloves, mince
1 pound Mushrooms, sliced
1/2 teaspoon Salt
3 tablespoon Soy sauce
3 tablespoon Dry sherry

Directions

1
Place the barley and 1 1/2 cups of the water in a large saucepan or Dutch oven.
2
Bring to a boil, then cover and reduce heat to simmer until the barley is tender, about 20 to 30 minutes.
3
Meanwhile, melt the margarine in a skillet over medium heat.
4
Add the chopped onions and sautÃÂ© for about 5 minutes until softened.
5
Add the minced garlic, sliced mushrooms, and salt to the skillet.
6
Cover and cook, stirring occasionally, until the mushrooms are very tender and have released their liquid, about 10 to 12 minutes.
7
Stir in the soy sauce and dry sherry into the mushroom mixture.
8
Add the sautÃÂ©ed mushroom mixture with all its liquid to the pot with the cooked barley.
9
Pour in the remaining 5 cups of water.
10
Grind in a generous amount of black pepper.
11
Simmer, partially covered, over very low heat for another 20 minutes.
12
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 sautÃÂ© 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.

Keywords: barley, mushroom, soup, vegan, comfort food, healthy, dinner, winter, vegetarian, onion, garlic, sherry, soy sauce, plant-based, hearty, easy, meal prep

Read it online: https://www.chefs-mate.com/recipe/mushroom-barley-soup-3/