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Close up of Vegan Creamy Mushroom Barley Soup

Vegan Creamy Mushroom Barley Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 60-75 Minutes
  • Total Time: 70 Minutes
  • Yield: 8 Cups 1x
  • Category: Soup
  • Method: Stovetop
  • Diet: Vegan

Description

Delicious, rich, and ultra-creamy, this healthy and oil free Vegan Creamy Mushroom Barley Soup is a mushroom lovers dream!

Ingredients

Scale

Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 2 Tablespoons minced garlic
  • 1 Tablespoon tomato paste
  • 10 to 16 oz. Baby Bella mushrooms, sliced (or mushrooms of choice) *
  • 2 Tablespoons reduced-sodium tamari *
  • 3 cups water
  • 3 cups low-sodium vegetable broth *
  • 2 Tablespoons nutritional yeast *
  • 1 cup barley, rinsed *

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sweet paprika (+/-)
  • ½ to 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-) 

Cashew Cream Ingredients:

  • ½ cup [raw] cashews *
  • ½ cup unsweetened plain plant milk

Other Ingredients:

  • 2 teaspoons red wine vinegar

Instructions

  1. Place the yellow onions in a deep stock pot, sauté until tender, approx. 7 to 9 minutes.  Add a splash of water if needed to prevent burning.
  2. Add the garlic and tomato paste, sauté for 1 minute, stirring constantly.
  3. Add the sliced mushrooms and tamari, sauté until the mushrooms are reduced, about 4 to 6 minutes, stirring occasionally.
  4. Then add all the remaining Base Ingredients, Spice/Herb Ingredients, and barley, stir well to combine, heat to boiling, then immediately lower to a simmer. Cover with the lid ajar, and simmer for 40 to 55 minutes (dependent upon the barley used) or until the barley has reached the desired tenderness.
  5. In the meantime, place the cashews into a small bowl, cover with hot water, allow to soak for 15 minutes.  After 15 minutes, drain off the water, discard.  Then place the soaked cashews and plant milk into a high-speed blender and blend on high until smooth and emulsified (approximately one minute).  Set aside until ready to use.
  6. After the barley has reached the desired tenderness, stir in the cashew cream and red wine vinegar.  Simmer for several minutes, then remove from the stove and allow to set for 15 minutes to rest.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 6 Servings (makes 8 cups)

Find it online: https://monkeyandmekitchenadventures.com/vegan-creamy-mushroom-barley-soup/