Mushroom Barley Soup
Creamy and comforting, a delicious early Spring lunch or dinner
Prep and Cooking: 1 hour
4 cups of mushrooms, chopped – use any variety you would like; cremini, portabellos and button mushrooms work well
1 medium yellow onion chopped finely – if you don’t have a white onion use what you have on hand
1-2 celery ribs, finely chopped (optional)
2 -3 cloves of garlic minced
2-3 tbsp fresh thyme
4 cups vegetable broth
1/3 cup pearl barley
2 tbsp corn starch or flour
1/2 cup plant based milk
2 tsp celery salt (optional)
2 tsp poultry seasoning
salt and pepper to taste
In a large, high-sided pot, sauté the chopped onion over medium heat until the onions are translucent. Add the chopped mushrooms and celery, cooking until soft (approximately 3-5 minutes in total), being careful not to burn the onions. Add the garlic and continue to sauté for an additional few minutes.
Add the broth and barley to the pot, stirring to mix all ingredients together. Allow the mixture to cook on low heat for 25-30 minutes.
While the barley mixture is cooking, whisk together the flour and milk. The finished result will be a thickened sauce or loose paste consistency.
When the barley is soft and cooked through add the thickening mixture and blend well to work out any lumps that may remain. Bring the mixture to a boil, this will ensure that the flour or cornstarch is cooked through. Return to medium heat, stirring to incorporate. Allow the soup to simmer on low for 10-15 minutes or until the soup has thickened.
Garnish with additional fresh thyme and serve with a crusty roll or on its own.
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