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Mushroom Barley Soup
Three kinds of Mushrooms, plus Barley make this a hearty, healthy and delicious soup.
Course
Soup
Cuisine
American
Diet
Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
Calories
227
kcal
Author
Colleen Milne
Ingredients
1 25
gr
package dried shitake mushrooms
2
cups
hot water
2
tablespoon
olive oil
1
onion
diced
2
stalks celery
diced
2
cloves
garlic
minced
2
cups
cremini mushrooms
sliced
1
cup
oyster mushrooms
stems removed, and sliced.
5
cups
vegetable stock
1
bay leaf
2
teaspoon
thyme leaf
2
tablespoon
Worcestershire sauce
½
cup
hulled barley
rinsed
2
tablespoon
apple cider vinegar
½
cup
baby kale
or spinach, sliced into ribbons
Salt and pepper
to taste
US Customary
-
Metric
Instructions
Soak dried shitake mushrooms in two cups of hot water for 20-30 minutes
Over medium heat oil in a dutch oven or stockpot
Add onion, celery and garlic and cook until softened, about 2 minutes
Add cremini and oyster mushrooms and cook until beginning to brown, about 2 minutes
Stir in vegetable stock, bay leaf, thyme, and Worcestershire sauce
Poring through a strainer, add the soaking water from the dried shitake mushrooms to the pot
Rinse the reconstituted shitakes and add to the pot.
Add barley and bring to a boil, then reduce heat and simmer for 40 minutes.
Stir in kale and apple cider vinegar
Season with salt and pepper
Serve hot
Nutrition
Serving:
1.5
g
|
Calories:
227
kcal
|
Carbohydrates:
37
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
1288
mg
|
Potassium:
622
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1550
IU
|
Vitamin C:
14.5
mg
|
Calcium:
52
mg
|
Iron:
1.8
mg