Volya 
Recipes
Vegan mushroom barley soup
VeganVegetarianMediterranean📦 Batch cook❄ Freezer-friendly
Hearty fall/winter soup — earthy mushrooms, chewy barley, dried porcini for depth. 9 g fiber, freezes for weeks.
g
⏱ 65 min✂ 15 prep👤 5 serves🧊 5fridge
Ingredients
- •400 g mixed mushrooms (cremini, shiitake, oyster)
- •150 g pearl barley
- •1500 ml vegetable broth
- •15 g dried porcini mushrooms (rehydrated)
- •150 g onion
- •150 g carrot
- •100 g celery
- •3 cloves garlic
- •
Steps
- 1Rehydrate porcini in 200 ml hot water 15 min. Reserve the liquid, chop the mushrooms.
- 2Heat oil in a heavy pot, sweat onion + carrot + celery 8 min.
- 3Add minced garlic, fresh mushrooms (sliced), cook 8 min until they release and reabsorb their water.
- 4Stir in barley, soy sauce, thyme, chopped porcini.
- 5Pour in broth + porcini liquid (strained). Bring to boil, then simmer 40 min covered until barley is tender.
- 6Stir in fresh dill, season with salt + pepper.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
2 tbsp olive oil
•1 tbsp soy sauce•1 tsp fresh thyme•2 tbsp fresh dill13%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).