The epitome of comfort in a bowl, this mushroom barley soup is thick and hearty. Barley is a good plant-based source of calcium and fiber (both the soluble and insoluble kind your body needs). Not to mention, it's toothsome texture and nutty taste make it a terrific substitute for go-to grains like plain or brown rice in many recipes if you're bored. This soup is perfect for a cozy winter's lunch or dinner so enjoy a bowl today!
In a large pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add the onion, celery, carrots, and a pinch of salt, and cook for 5 minutes, until the onion is translucent. Add the mushrooms and cook for an additional 10 minutes, until the mushrooms have released their liquid and most of it has evaporated. Add in the garlic, and sauté for another minute or so, until fragrant.
Stir in the tamari and dry sherry, then add the salt, pepper, vegetable stock or water, and barley. Bring to a boil, then reduce heat, cover, and allow to simmer for 45 minutes, until the vegetables and barley are very tender. Taste, adjust seasonings as necessary and serve. Leftover soup will keep in the refrigerator for up to 5 days.
In a large pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add the onion, celery, carrots, and a pinch of salt, and cook for 5 minutes, until the onion is translucent. Add the mushrooms and cook for an additional 10 minutes, until the mushrooms have released their liquid and most of it has evaporated. Add in the garlic, and sauté for another minute or so, until fragrant.
Stir in the tamari and dry sherry, then add the salt, pepper, vegetable stock or water, and barley. Bring to a boil, then reduce heat, cover, and allow to simmer for 45 minutes, until the vegetables and barley are very tender. Taste, adjust seasonings as necessary and serve. Leftover soup will keep in the refrigerator for up to 5 days.
