Rich + filling - perfect for a cold fall or winter day
Ingredients
2 small or one large onion, finely chopped
2 leeks, finely chopped
4 cloves garlic, minced
3 large sprigs fresh rosemary, stem removed
6 sprigs fresh thyme, stem removed
3 tsps herbes de Provence
3 tsps onion powder
3 Tbs tomato paste
4 cups white mushrooms, chopped
2 cups oyster mushrooms, chopped
3 portobello mushrooms, chopped
2 cups carrots, chopped
4 Tbs vegan Worcestershire sauce
8 cups vegetable broth, (2 cartons)
1½ cups pot barley*
1 bay leaf
Salt and pepper to taste
Instructions
Instant Pot Instructions
Using the Sauté function on the Instant Pot sauté onions, leeks, and garlic with a splash of water for 8 - 10 min or until soft. Add rosemary, thyme, herbes de Provence, onion powder, and tomato paste to the pot and mix well
Add mushrooms, carrots and sauté until the mixture has reduced to about half the volume
Add the vegan Worcestershire sauce, 6 cups of the veg stock, barley and bay leaf to the pot and cover and cook using the ""soup" function for 15 min
Then let it go on natural release for 5 min and turn it off
Once cooked I add the salt and pepper and the rest of the veg stock and mix well or you can add it when warming up the soup again
Stovetop Instructions
Sauté onions, leeks, and garlic with a splash of water for 8 - 10 min or until soft
Add rosemary, thyme, herbes de Provence, onion powder, and tomato paste and mix well
Add mushrooms, carrots and sauté until the mixture has reduced to about half the volume
Add the vegan Worcestershire sauce, 6 cups of the veg stock, barley and bay leaf to the pot and cover and cook on medium heat for about 40 min until the barley is cooked
Once cooked add the salt and pepper rest of the veg stock and mix well or add it when you reheat the soup
Notes
Serves 12 - I make a big batch and freeze the leftovers but you could halve the recipe if it suits you better
*There are three main forms of barley with the hulled taking the longest time to cook and the pearl version the shortest:
Whole grain or “hulled” barleys what I most frequently use because only the outer husk or hull has been removed
Pot barley has been pearled for a shorter amount of time and still has most of the barley bran intact
Pearl barley gets its name from the extra rounds of polishing it goes through removing the hull as well as the bran layer
Adapted from and thanks to Cearaskitchen for the recipe
Hearty Barley + Mushroom Soup
Rich + filling - perfect for a cold fall or winter day
Ingredients
2 small or one large onion, finely chopped
2 leeks, finely chopped
4 cloves garlic, minced
3 large sprigs fresh rosemary, stem removed
6 sprigs fresh thyme, stem removed
3 tsps herbes de Provence
3 tsps onion powder
3 Tbs tomato paste
4 cups white mushrooms, chopped
2 cups oyster mushrooms, chopped
3 portobello mushrooms, chopped
2 cups carrots, chopped
4 Tbs vegan Worcestershire sauce
8 cups vegetable broth, (2 cartons)
1½ cups pot barley*
1 bay leaf
Salt and pepper to taste
Instructions
Instant Pot Instructions
Using the Sauté function on the Instant Pot sauté onions, leeks, and garlic with a splash of water for 8 - 10 min or until soft. Add rosemary, thyme, herbes de Provence, onion powder, and tomato paste to the pot and mix well
Add mushrooms, carrots and sauté until the mixture has reduced to about half the volume
Add the vegan Worcestershire sauce, 6 cups of the veg stock, barley and bay leaf to the pot and cover and cook using the ""soup" function for 15 min
Then let it go on natural release for 5 min and turn it off
Once cooked I add the salt and pepper and the rest of the veg stock and mix well or you can add it when warming up the soup again
Stovetop Instructions
Sauté onions, leeks, and garlic with a splash of water for 8 - 10 min or until soft
Add rosemary, thyme, herbes de Provence, onion powder, and tomato paste and mix well
Add mushrooms, carrots and sauté until the mixture has reduced to about half the volume
Add the vegan Worcestershire sauce, 6 cups of the veg stock, barley and bay leaf to the pot and cover and cook on medium heat for about 40 min until the barley is cooked
Once cooked add the salt and pepper rest of the veg stock and mix well or add it when you reheat the soup
Notes
Serves 12 - I make a big batch and freeze the leftovers but you could halve the recipe if it suits you better
*There are three main forms of barley with the hulled taking the longest time to cook and the pearl version the shortest:
Whole grain or “hulled” barleys what I most frequently use because only the outer husk or hull has been removed
Pot barley has been pearled for a shorter amount of time and still has most of the barley bran intact
Pearl barley gets its name from the extra rounds of polishing it goes through removing the hull as well as the bran layer
Adapted from and thanks to Cearaskitchen for the recipe