Vegan Mushroom Barley Soup
- 2 Tbsp. olive oil
- 1 cup water
- 4 cups organic vegetable broth (or broth of choice)
- 1 cup organic pearled barley
- 1 cup white onion (chopped)
- 2 cloves garlic (minced)
- 1/2 cup celery (chopped)
- 1/2 cup carrots (small dice)
- 2 cups shiitake mushrooms (sliced)
- 1 tsp. celery salt (or regular sea salt)
- 1/3 tsp. cumin powder
- Organic black pepper (to taste)
- 1-2 dried basil leaves
- Green onions (or fresh cilantro, chopped, for garnish)
- Squeeze lemon juice
- In large soup pot, heat oil over medium heat. Add garlic and sauté until light brown. Add onion and sauté a few minutes. Add mushrooms and vegetables, mix and cook about 5 minutes.
- Season with celery salt and pepper, and add basil leaves.
- Pour in vegetable broth, add barley and bring to boil. Cover with lid and reduce heat to low. Cook about 45 minutes.
- Just prior to serving, garnish with scallions or cilantro and squeeze of lemon juice.
Grab these great ingredients from Vitacost.
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