Not only is this vegan mushroom barley soup delicious and filling, but it is also very healthful. Tight with fiber, full of earthy mushrooms and a variety of vegetables, this dish is a hearty and wholesome choice for any time of year.
Ingredients: 1 cup pearl barley. 8 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 lb 450g mushrooms, sliced. 2 carrots, diced. 2 celery stalks, diced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1/4 cup fresh parsley, chopped.
Instructions: After giving the pearl barley a good rinse in cold water, set it aside. Heat the olive oil in a big pot over medium heat. Add the chopped onion and saut for about 5 minutes, or until it turns translucent. Sliced mushrooms and minced garlic should be added to the pot. Simmer for 8 to 10 minutes, or until the mushrooms release their moisture and begin to brown. Add the chopped celery and carrots, stir, and cook for an additional five minutes. Stir the pearl barley into the vegetable mixture after adding it to the pot. Add the dried thyme and rosemary after adding the vegetable broth. To taste, add salt and pepper for seasoning. After bringing the soup to a boil, lower the heat to a simmer, cover it, and let it cook until the barley is soft, 45 to 1 hour. Add the chopped fresh parsley as a garnish and extra flavor before serving. Enjoy your nutritious mushroom barley soup hot!
Prep Time: 15 minutes
Cook Time: 60 minutes
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