Mushroom and Barley Soup (Vegetarian)

Servings: 4–5 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: ~1 hou

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions:

Step 2

1. Cook the barley:

Step 3

Boil the pre-soaked pearl barley (in the bag) in salted water for 30–35 minutes, or as directed. Drain, cut the bag open, and set aside.

Step 4

2. Start the soup base:

Step 5

Bring the vegetable broth (or water) to a boil. Add diced potatoes and cook until semi-soft (about 10–15 minutes).

Step 6

3. Make the sautéed vegetables:

Step 7

In a pan, heat oil. Sauté onion and carrot for 3–4 minutes, then add bell pepper and tomato. Cook until soft (about 5 more minutes). Set aside.

Step 8

4. Cook the mushrooms separately:

Step 9

In a clean dry pan, add sliced mushrooms and cook over medium heat to let moisture evaporate (5–7 minutes). Then add oil, season with salt and pepper, and stir in soy sauce. Cook another 2–3 minutes.

Step 10

5. Combine the soup:

Step 11

To the pot with potatoes, add the sautéed vegetables, cooked barley, and mushrooms. Stir and let simmer for 5–7 minutes. Adjust salt and pepper to taste.

Step 12

6. Let it rest:

Step 13

Turn off the heat and cover. Let the soup sit for 10 minutes to develop flavor.

Step 14

7. Serve:

Step 15

Garnish with fresh herbs and enjoy warm.