Mushroom Barley Soup Recipe
This mushroom barley soup is of the most flavorful and comforting soups I’ve ever made. A perfect mushroom soup for cold winter days that will warm you up. This easy soup is made of fresh mushrooms, dried porcini mushrooms, carrots, celery, pearl barley and more delicious ingredients.
►Full written recipe:
►Equipment I Used in This Video:
►More Soup Recipes You Might Like:
French Onion Soup:
Lentil Soup:
Mushroom and Chestnut Soup:
Cream of Mushroom Soup:
Ingredients:
3 tablespoons Olive oil
1 Onion, chopped
3 cloves Garlic, crushed
Celery, chopped
2 Carrots, diced
1 Potato, diced
300g White button mushrooms
60g Dried porcini mushrooms
1 cup (200g) Pearl barley, rinsed
2.5L Water/stock
Salt to taste
Pepper to taste
1 teaspoon cumin
1-2 teaspoons thyme
2 tablespoons Parsley, chopped (optional)
Directions:
1. I a bowl place dried mushrooms, pour1-2 cups of how water and allow to soak for 20 minutes.
2. Meanwhile start making the soup: in a large pot heat olive oil, add chopped onion and fry until slightly golden, add crushed garlic, chopped celery and diced carrots and fry for 3-4 minutes, add diced potato, chopped white button mushrooms and cook until the mushrooms are softened, about 8-10 minutes.
3. Drain soaked mushrooms, chop them and add to the pot, add chopped potato, pearl barley. Add the mushroom soaking liquids, and 2.5L of water.
4. Season with salt, pepper, cumin and thyme. Bring to a boil, reduce the heat to low, cover with a lid and simmer until the pearl barley are cooked to al dente, about 20-25 minutes.
5. Check the seasoning, if needed add spices. Turn the heat off and add chopped parsley (optional).
6. Serve!
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NEW HOME || VEGAN FREEZER MEAL: CHEESY POTATO CASSEROLE || INSTANT POT VEGETABLE BARLEY SOUP
#plantbased #vegan #dairyfree #plantbasedweightloss
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CORNBREAD MIX AND FULL RECIPE
1 cup cornmeal
1 cup flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
Combine the above ingredients in a jar or other airtight container. Mine have stayed fresh for 2-3 months. When ready to make, preheat the oven to 350 F and line an 8X8” pan with parchment paper or spray with cooking spray.
In a mixing bowl, combine the wet ingredients below. Let sit for a few minutes.
3 TBS flax meal
1/3 cup maple syrup
1 & 1/4 cup milk
1 & 1/2 tsp apple cider vinegar
Add the mix ingredients to the mixing bowl and stir until just combined and there aren’t any large clumps. Immediately pour into the prepared pan. Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are a deep golden brown.
Cool completely, then serve.
BASIC CAKE MIX FRUIT COBBLER RECIPE
1 & 1/2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
Combine the above ingredients in a jar or other airtight container. Mine have stayed fresh for 2-3 months. When ready to make, preheat the oven to 350 F and line an 8X8” pan with parchment paper or spray with cooking spray.
In a mixing bowl, combine the wet ingredients below. Let sit for a few minutes.
1 C water
1/2 c pecans
2 TBS flax meal
1/2 TBS apple cider vinegar
1/2 cup maple syrup
2 tsp cinnamon
1/2 tsp almond extract
1/2-1 cups fruit
Add the mix ingredients to the mixing bowl and stir until just combined and there aren’t any large clumps. Immediately pour into the prepared pan. Press fruit lightly into the batter. Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are a deep golden brown.
Cool completely, then serve.
VEGAN CHEESY POTATO CASSEROLE RECIPE (ESTIMATE, NOT EXACT RECIPE)
6-8 medium russet potatoes, scrubbed and steamed until fork-tender
3 cups chopped broccoli
2 tsp salt
1/2 tsp pepper
2 TBS dried chopped onion
1 tsp garlic powder
1 tsp onion powder
2 TBS dried parsley
1 tsp dried dill
1 tsp dried sage
1 TBS garlic mustard or other mustard
1 cup plain, unsweetened vegan yogurt
1/2 cup water
Chop potatoes, then combine with broccoli in a large bowl. In a smaller bowl, combine the rest of the ingredients. Pour the dressing mixture over the potatoes and broccoli, then stir until well-combined.
Press into a 9X13 pan, or two smaller containers (I used an 8X8 and a 9X7 pan). Cover, then bake for 30-40 minutes (thawed) in a pre-heated 400 F oven until the casserole is bubbly and steamy. Cover with foil while baking if the casserole is getting too crispy/dry/looking like it might burn.
VEGETABLE BARLEY SOUP
1 small chopped onion
3 chopped carrots
3 chopped celery stalks
4 small-medium russet potatoes, peeled and chopped
1/2 cup pearl barley
1/2 cup small white beans
1/2 cup French green lentils
1 & 1/2 tsp salt
1 tsp dried rubbed sage
1 tsp dried marjoram
1 tsp thyme
1 TBS parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp nutmeg
3-4 cups water—enough to have the water touch the “max fill line” on a 3-quart Instant Pot
Fresh chopped basil or parsley (optional)
Put all ingredients into the Instant Pot liner. Pressure cook on high for 30 minutes, then allow the pressure to release naturally until the pin drops on its own.
Mushroom Casserole
Deliciously cheesy mushroom casserole is wonderfully flavored with onions, thyme, and melted gruyere. Made without breadcrumbs, it’s healthy and keto.
Slow Cooker Pearl Barley Risotto
This slow cooker pearl barley risotto is chock-full of fiber and protein for an extra satisfying meal. It also requires minimal prepping and cooking, so it’s just the perfect plant-based meal for a hectic day. Full recipe here: