Creamy Mushroom Soup with Barley
Ingredients
- 3/4 cup barley
- 4 cups vegetable broth
- 1 1/2 cups boiling water
- 1/2 cup dried porcini mushrooms
- 1 vegetable cube, organic
- 1 tsp miso paste
- 1 tsp coriander paste
- 2 tbsp olive oil
- 1 medium onion
- 4 cups cremini mushrooms
- 2 stalks celery
- 1 carrot
- 2 bay leaves
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp garlic paste
- A dash of pepper
- 2 tbsp lemon juice
- 2 tbsp gluten-free flour
- 1 wedge nut cheese
- 1/2 cup cashew milk (optional)
Preparation
Soak the barley overnight. In the morning, wash it a few times, discard the water, and set aside.
Pour boiling water over the porcini mushrooms. After soaking, sieve them, chop the mushrooms, and reserve both the mushrooms and the water.
Warm olive oil in a medium pot over medium heat. Add onions and cook until softened. Then add spices, lemon juice, carrots, and celery.
Add the mushrooms and gluten-free flour, stirring until fragrant and soft.
Add the reserved liquids and vegetable stock, then bring to a gentle boil.
Add the barley and cook for an additional 20 minutes or until soft.
Add vegan cheese to make it creamy. If unavailable, sour cream or coconut cream can be used as alternatives.
Remove the bay leaves and garnish with chives, rosemary, or thyme.
