I suppose you could say that we have moved out of soup season already, but I could personally eat soup just about any time…especially if mushrooms are involved. I was so excited that I was able to get some barley at the market the other day because they had been out for a while and I was craving mushroom barley soup. Good timing too because my freezer bag of vegetable ends was full and ready to be turned into a rich, fabulous stock.
You don’t have any vegetable ends, you say? Store bought stock works just fine. I have made a habit of tossing the ugly ends of carrots, celery, onions, beet stems etc. into a bag in the freezer when cooking just for this purpose. No waste and it tastes great! Once you have a bag full, simply fill a big pot with water and let it bubble away while you go about your business. Nothing technical here. You do have good water, right? In case you’re still buying bottles, you might consider simplifying your life.
Disclosure: I may be compensated if you purchase a water filtration system from Aquasana.
I have been a customer for many years and find their filter both effective and easy to use. Click here to see which product is best for you and to receive a special discount.
Making Mushroom Barley Soup
What kind of mushrooms should you use? That’s up to you. I had a pound of crimini that I quartered and tossed into a big pot with some hot grapeseed oil to sauté. Once they had gotten a head start, I added some sliced shitake and cooked until tender. Salt and Herbs de Provence are all I decided to season them with before adding my strained vegetable stock and a cup of barley. Covered and simmered for about 25 minutes until the barley was tender. Taste and add salt if needed. What other herbs might you use? French thyme is great. A friend of mine puts dill in hers. Experiment and tell me what you like best.
Vegan and gluten-free, full of flavor and texture. I dare you to tell me this soup is not a meal. Feel free to add some chicken or plant based protein of your choice. How will you make it your own?
Ingredients:
- vegetable stock
- barley
- mushrooms
- grapeseed oil
- herbs such as Herbs de Provence
- salt
I love whole grains of all kinds. What else might you do with the barley? Read Please Feast In Peace for more vegan, gluten free inspiration.