Mushroom Barley Soup with Cashew Milk

Ingredients

  • Low Sodium Veggie Broth
  • Carrots
  • Celery
  • Sliced Mushrooms
  • Onion
  • Barley
  • Unsweetened Cashew Milk
  • Dried Thyme
  • Salt & Pepper

Preparation

  1. Sauté onions, carrots, and celery in a pot until softened

  2. Add sliced mushrooms and cook until they release their moisture

  3. Stir in veggie broth, barley, and dried thyme

  4. Bring to a boil, then simmer until barley is tender

  5. Stir in unsweetened cashew milk and season with salt and pepper to taste

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