Barley Mushroom  Vegan winter soup
Barley Mushroom  Vegan winter soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, barley mushroom  vegan winter soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night. Add soy sauce, balsamic, a mix of dried and fresh mushrooms, and spinach for a modern take on this classic recipe.

Barley Mushroom  Vegan winter soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Barley Mushroom  Vegan winter soup is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook barley mushroom  vegan winter soup using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Barley Mushroom  Vegan winter soup:
  1. Prepare 100 gms barley soaked for 4 hours prior to use
  2. Take 250 gms button mushroom cleaned and sliced
  3. Make ready 1 small potato deskined and cubed
  4. Make ready 1 tbn black pepper powder
  5. Get 1 small onion chopped
  6. Get 5-6 garlic pearls chopped finely
  7. Get 5-6 tbn finely chopped parsley leaves
  8. Get 1 large bay leaf
  9. Get 2 tbn virgin olive oil

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter! Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Steps to make Barley Mushroom  Vegan winter soup:
  1. Heatbthe oil in a wok and add onions and garlic chopped and sauté over medium heat
  2. Strain the barley by draining away the water used to soak them
  3. Once you get the aroma of the garlic, throw in the Bay leaf
  4. Add the potatoes next and sauté for 2-3 minutes
  5. Next add the barley and mix
  6. Add the mushrooms now and give it a good mix
  7. Add ground black pepper powder and mix adding a litre of water
  8. Cover and let the soup simmer over Low heat until the potatoes and barley are cooked
  9. Once done season with 1 tbn salt to taste and chopped parsley leaves
  10. Serve hot. Enjoy!
  11. Tip:Salt is added at the end to allow the potatoes to cook faster.
  12. Tip:Depending on the quality of the barley used and the time used to soak them, you may need more water to cook them. Check them by pressing with a fork before dishing out
  13. Tip: Bay leaf is used both for a distinct taste and for its medicinal properties. If you are unable to find it, skip using it in the recipe

I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day. This mushroom barley soup recipe is strengthening for digestion and excellent for building the blood, as well as healing for the liver. This heart-healthy recipe for whole foods mushroom barley soup is a great vegan variation on the classic dish found in most eastern European and Jewish restaurants. Hearty and comforting Vegan Mushroom Barley Soup made with a rich and flavourful broth.

So that is going to wrap this up with this special food barley mushroom  vegan winter soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!