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Mushroom Barley Soup Recipe

Mushroom Barley Soup Recipe
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★★★★★

5 from 10 reviews

A hearty and flavorful Mushroom Barley Soup recipe that is both comforting and nutritious. This vegan soup features earthy mushrooms, nutty barley, and a creamy cashew sour cream topping.

Ingredients

Scale

For the Cashew Sour Cream:

  • 1/2 cup raw cashew pieces
  • 3/4 cup water
  • 1 lemon (juiced)

For the Soup:

  • 1 medium leek (or 1 yellow onion)
  • 1 celery rib (chopped)
  • 1 lb brown button mushrooms (chopped or sliced)
  • 1 cup hulled barley (rinsed + drained well)
  • 1.5 Tbsp tomato paste
  • 3 tsp onion powder
  • 3 Tbsp tamari or shoyu
  • 3 Tbsp nutritional yeast
  • 10 sprigs fresh thyme (or 2 tsp dry)
  • 1 pinch red pepper flakes
  • Sea salt + black pepper (to taste)
  • 6 cups water
  • 2 tsp porcini powder (or 1/4 cup dried porcini mushrooms)

Instructions

  1. Make The Sour Cream

    Soak the cashews in hot water for 20 minutes then drain. Blend the cashews, water, and lemon juice until smooth. Refrigerate.

  2. The Soup

    Clean and sauté leeks, celery, and mushrooms. Add tomato paste, spices, thyme, and tamari. Make mushroom stock. Simmer with barley. Serve topped with cashew sour cream.

Nutrition

Keywords: Mushroom Barley Soup, Vegan Soup, Cashew Sour Cream, Comfort Food

Find it online: https://foodbylina.com/mushroom-barley-soup-recipe/