Cozy Mushroom Barley Soup
Humble, comforting, earthy flavors are a good base for naturally vegan & gluten-free make-it-your-own soup to say hello to new adventures in a new year.
Servings: 6 bowls
Calories: 197kcal
Ingredients
- 1 T. olive oil
- 3 shallots diced
- 2 cloves garlic minced
- 1 cup barley
- 2 T. fresh sage minced
- 2 lb. assorted mushrooms (crimini, shiitake, portabella, white) sliced
- 2 medium carrots peeled & diced
- 2 ribs celery diced
- 15 oz. coconut milk
- 4 cups vegetable or garlic broth
- 1 t. salt
- 1 t. pepper
Instructions
Stovetop
- Heat the olive oil in a large stockpot over medium-high heat. Saute the shallots and garlic until shallots are translucent.
- Add the barley and sage. Toast for several minutes, stirring often, until barley is golden and sage is fragrant.
- Stir in mushrooms, carrots, celery, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until barley is al dente and carrots are tender.
- Add salt & pepper, taste, and season again as needed.
- Serve hot with a crusty baguette.