Make This Luscious Mushroom Barley Soup: Vegan or Not It’s Delicious

Ingredients

• 1 cup Dried Shiitake Mushrooms (reconstituted for broth)
• 6 cup Water (for rehydrating mushrooms)
• 2 cup Fresh Button Mushrooms (washed, halved then sliced)
• 2 medium Carrots (peeled and diced)
• 2 stalk Celery Stalks (diced)
• 1 medium Onion (diced)
• 3 clove Garlic (minced)
• 1 small Hot Pepper (optional, sliced for heat)
• 2 tablespoon Olive Oil (for sautéing, use neutral oil or butter for non‑vegan version)
• 0.5 cup Pearled Barley (rinsed)
• 0.5 cup Brown Lentils (rinsed)
• 1 large Potato (skin left on, diced)
• 1 teaspoon Dried Thyme (ground)
• 1 teaspoon Dried Oregano (ground)
• 1 teaspoon Cumin (ground)
• to taste teaspoon Salt (adjust at the end)
• to taste teaspoon Black Pepper (freshly ground)

Instructions

1. Rehydrate Dried Mushrooms

   Place the dried shiitake mushrooms in a small saucepan, add 6 cups of water, bring to a boil over medium‑high heat, then reduce to a simmer, cover, and let sit for 15 minutes.

   Time: PT20M

   Temperature: boiling

2. Prep Fresh Ingredients

   While the mushrooms soak, wash and slice the fresh button mushrooms, peel and dice carrots, celery, onion, and potato, mince the garlic, and slice the hot pepper if using.

   Time: PT10M

3. Sauté Base Vegetables

   Heat the large soup pot over medium‑high heat, add olive oil, then add carrots, onion, and celery. Cook, stirring occasionally, for about 10 minutes until softened.

   Time: PT10M

   Temperature: medium

4. Add Aromatics

   Add the sliced hot pepper, minced garlic, and cumin to the pot. Stir and cook for another 6‑7 minutes until fragrant.

   Time: PT7M

   Temperature: medium

5. Create Vegetable Stock

   Pour in 4 cups of water, season with salt, pepper, dried thyme, and oregano. Bring the mixture to a boil.

   Time: PT5M

   Temperature: boiling

6. Add Barley

   Stir in ½ cup of rinsed pearled barley.

   Time: PT1M

7. Incorporate Mushroom Broth

   Strain the rehydrated shiitake mushrooms, reserving the liquid. Gently squeeze the mushrooms to extract as much liquid as possible, then add both the strained broth and the sliced rehydrated mushrooms to the pot.

   Time: PT5M

8. Simmer Initial Soup

   Bring the pot back to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes.

   Time: PT15M

   Temperature: simmer

9. Add Lentils, Potatoes, and Fresh Mushrooms

   Season the soup again if needed, then add ½ cup brown lentils, diced potato, the fresh button mushroom slices, and the rehydrated shiitake pieces. Bring to a boil, cover, and simmer for 30‑40 minutes until barley, lentils, and potatoes are tender.

   Time: PT35M

   Temperature: boiling

10. Finish and Serve

    Taste and adjust salt and pepper one final time. Ladle into bowls and serve hot, optionally garnished with fresh parsley or a side of fermented vegetables.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

45 g

Fat

4 g

Fiber

8 g