Mushroom Barley Soup

11 reviews

Hearty, delicious and vegan! What more could you ask for ;-)

Marcy
Marcy
331

5 minutes

Prep time

16 minutes

Cook time

383 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (small), Pot (large), Knife

recipe

Carrots (fresh)

Step 1

Peel & slice the carrots lengthwise. Dice into 1/4 inch half-moons.

Celery

Step 2

Clean & dice the celery into ¼ inch half-moons.

Yellow onion
Shiitake mushrooms

Step 3

Peel & small dice the onion. Clean & slice the mushrooms if needed.

Olive oil

Step 4

Heat a drizzle of oil in a pot over medium heat. Add carrots, celery, onion, salt & pepper. Sauté for 3-4 min, until the vegetables begin to soften.

Shiitake mushrooms
Broth (mushroom)

Step 5

Add in the sliced mushrooms. Stir & cook for 1 more min. Pour in the barley & broth. Mix & bring it to a boil. Lower to a simmer & cover. Cook for 10-12 min until the barley is tender.

Soy sauce

Step 6

Uncover & stir in soy sauce. Season with more pepper. Serve hot, garnished with parsley if you have! Enjoy!

Nutrition facts

View nutritional information

Energy383 cal.
Fat15 g
Carbohydrates53 g
Protein8 g
Fiber12 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Mushroom Barley Soup" contains 383 Energy, 15 g of Fat, 53 g of Carbohydrates, 8 g of Protein, 12 g of Fiber.

11 reviews
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Mushroom Barley Soup
Very easy