Vegan Mushroom Barley Soup
Rich and hearty vegan soup filled with chewy barley, umami rich mushrooms, savory veggies like carrots, onions and butternut squash. Easy to make in one pot, this healthy and cozy soup is perfect for chilly days and nights.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp vegan butter
- 1 yellow onion diced
- 3 cloves garlic miced
- 4 oz button mushrooms sliced then chopped small
- 4 oz shiitake mushrooms woody stems discarded and chopped
- 4 carrots peeled and chopped
- 1 cup celery chopped
- 1 cup butternut squash cubed
- ½ cup frozen peas
- 2 tbsp fresh thyme leaves only
- 2 cubes vegan chicken boullion
- 12 cups water
- 1 tsp salt
- 1 tbsp smoked paprika
- 8 oz pearled barley
Instructions
- In a large pot over medium heat add the oil. Once hot, add the onion and the garlic and cook for 2-3 minutes until fragrant.
- Add the chopped mushrooms and cook for 5 minutes stirring occasionally. Once the mushrooms are getting some color, add the celery, carrots and butternut squash and cook for about 10 minutes.
- Next add the salt, butter and smoked paprika and stir until combined. Cook for 5 more minutes.
- Add the water ,bouillon, peas and barley. Bring to a rolling boil, then simmer on medium for about an hour until all the ingredients are fork tender and the soup has thickened. The barley will be soft with a little chewy texture when it is cooked and will release some starch that makes the soup extra creamy.
- Enjoy for 4-5 days for best quality or freeze for up to 3 months.
Nutrition
Calories: 268kcalCarbohydrates: 44gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 549mgPotassium: 584mgFiber: 10gSugar: 5gVitamin A: 10315IUVitamin C: 19mgCalcium: 80mgIron: 2mg
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