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.
- 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
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.