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
Sauté onions, carrots, and celery in a pot until softened
Add sliced mushrooms and cook until they release their moisture
Stir in veggie broth, barley, and dried thyme
Bring to a boil, then simmer until barley is tender
Stir in unsweetened cashew milk and season with salt and pepper to taste