SOUP FOR ONE.

 

Here is my simple, vegan, low-sodium Mushroom Barley Soup Recipe. I originally found this recipie below on the NYTimes.com, but I add in 1 large onion sliced, 2 ribs of celery and 1/4 cup parsley to the recipe to make it more veggie!

Ingredients:

    * 1 ounce dried porcini mushrooms (about 1 cup)
    * 2 tablespoons olive oil
    * 1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
    * 3 medium carrots, peeled and sliced
    * 1 cup pearl barley
    * Salt and pepper
    * 1 bay leaf
    * 1 tablespoon soy sauce

Do:

 1. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.

 
2. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. 

Image via itlooksgoodtome.com

Comments

[Candace L.]

This sounds really yummy and perfect for the upcoming snow day. Would you be willing to share your vegetable burger recipe as well?

[Lauren Boggi]

Of course! Will post asap!