menu
menu
Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes

Blog Image

Mushroom Barley Soup

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!

Ingredients

 1 tbsp olive oil
 1 large yellow onion, chopped
 3 stalks celery, chopped
 3 medium carrots, chopped
 1 lb cremini mushrooms, tough stems removed, sliced
 2 large cloves garlic, minced
 2 tbsp tamari or soy sauce
 2 tbsp mirin or dry sherry
 ½ tsp salt, plus more to taste
 ground black pepper, to taste
 8 cups vegetable stock or water
 ½ cup pearl barley, soaked for 4 to 8 hours, drained and rinsed

Directions

1

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.

Notes

Mushroom Barley Soup
IngredientsDirections

Mushroom Barley Soup

DifficultyEasy
YIELDS
Serves 6 to 8 servings

Mushroom Barley Soup
INGREDIENTS

 1 tbsp olive oil
 1 large yellow onion, chopped
 3 stalks celery, chopped
 3 medium carrots, chopped
 1 lb cremini mushrooms, tough stems removed, sliced
 2 large cloves garlic, minced
 2 tbsp tamari or soy sauce
 2 tbsp mirin or dry sherry
 ½ tsp salt, plus more to taste
 ground black pepper, to taste
 8 cups vegetable stock or water
 ½ cup pearl barley, soaked for 4 to 8 hours, drained and rinsed

DIRECTIONS

1

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.

ShareTweetSaveBigOven

Category, , Tags

Leave a comment

Your email address will not be published. Required fields are marked *