Mushroom Barley Soup Recipe. Vegan or Meat - Levana Cooks

Ingredients

• 1∕3 cup olive oil
• 6 large cloves garlic
• 1 large onion, cut in large chunks
• 5 ribs celery, peeled
• 1 large bunch dill, fronds and stems
• 11⁄2 pounds domestic, portobello, or cremini mushrooms, diced
• 3 quarts (12 cups) water
• 11⁄4 cups pearl barley (gluten-free: short grain brown rice or wild rice, or steel-cut oats)
• 2 large carrots, diced 1⁄2 inch
• 1 large parsnip, diced 1⁄2 inch
• 1 large turnip, diced 1⁄2 inch (short on time? Coarsely grind the last three above vegetables in a food processor, using the pulse button)
• 6 bay leaves, or 1 teaspoon ground
• Salt to taste
• 2 teaspoons dry thyme, or 6-8 sprigs fresh thyme (you’ll fish them out of the finished soup)
• Pepper to taste
• Share on Facebook
• Share on Twitter
• Share on WhatsApp
• Share on Pinterest
• Share by Mail