Mushroom, Walnut and Barley Pilaf
Make it with Fresh Canadian Mushrooms!
Substituting barley for rice in a pilaf is great way to add more fibre to your diet. Serve it as a flavourful vegetarian meal or serve as side dish with your favorite meat. For a deep, robust dish use the portabella mushrooms and beef broth.
Print the Mushroom, Walnut and Barley Pilaf Recipe on Mushrooms Canada's Website:
Chickpea and Pearl Barley Stew
This chickpea and pearl barley stew is packed with fibres and extra tasty for a meal that will keep you full for ages. The lemon and dill add lots of flavor to this super nutritious dish. Recipe here:
Get Your Garlic On: Mushroom Barley Casserole
Produced by: Shari Borkin
Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
✅ SUBSCRIBE to my channel to see Cooking and Weekly Vlogs:
???? HIT that NOTICATION BELL to receive a notification when I upload new videos!
???? THUMBS UP my video if you enjoyed watching, please!
GET MORE OF MY SOUP RECIPES HERE:
JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
Each time you use my link and shop in Amazon, I receive a small commission. This helps support the channel. Thank you!
SHOP MY AMAZON AFFILIATE STORE HERE:
Email me at: jill4today52@gmail.com
Facebook page:
#veganvegetablesoup
#plantbased
#jill4today
Barley and Mushroom Soup || Healthy & Vegan recipe
How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)
Follow me on INSTAGRAM:
More soup recipes:
Chicken Vegetables Soup Recipe:
FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup
INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.
Thanks for watching! Make sure to SUBSCRIBE and click on the bell for more videos:
Disclaimer: Some of the links are part of an affiliate program- that is; purchases through me will give me a small commission with no extra cost to you.
Vegan Cream of Mushroom Soup
Full Recipe:
Hey Internet, who’s ready for another soup recipe? I am, haha. I just spent the last 5 days in Ohio visiting family and… I am embarrassed but I still don’t have a coat. I’m getting around to it, OK?
AND spent the 11 hours in the car yesterday and went to work today, and came home and shot this recipe. I’m tired, but at least I’m feeling pretty warm with a belly full of soup.
I’ve been craving this soup for a long time.
It’s funny, I already have something similar on the blog, my vegan creamy mushroom lasagna soup. But like, that’s kinda weird? I mean it’s good, don’t get me wrong.
But I wanted a classic cream of mushroom soup (vegan, of course). And no, not like the one in the can.
The ONLY way in which this is like the stuff in the can is that it can be used to make other dishes like my vegan green bean casserole, pasta, etc. It's also featured in my vegan holiday recipes guide.
But this… this soup has SO MUCH mushroom flavor and depth.
Nearly 2 pounds of mushrooms go into this big pot of soup and when you’re done? You have something that’s pure comfort in a bowl.
Since I made my last vegan creamy mushroom soup I’ve learned a thing or two about developing flavors, creating bases, and a few technique type things that sound scary at first (sprinkling flour into soup… what???) but are legitimate game changers.
This soup is also similar to my vegan cream of chicken soup in that it’s delicious, not like the canned stuff, and easy to make.
And I’m passionate about EASY vegan home cooking and comfort food on this blog, so when I publish a recipe like this one, you know I 10000% believe it’s easy and delicious.
In case you wondered, it’s really easy to make cream of mushroom soup vegan.
#vegan #easyvegan #veganfood #veganrecipe #food #soup #yum #yummy #cozy #cozyfood #winter #winterfood