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Vegan Mushroom Barley Soup
Vegan Mushroom Barley Soup
Course
Soup
Cuisine
American
Keyword
barley, mushroom, soup
Prep Time
20
minutes
Cook Time
20
minutes
Total Time
40
minutes
Author
Veg Life Staff
Ingredients
1
tbsp
Oil
1
tbsp
Vegan Margarine
1/4
c
Onion
Diced
1/4
c
Celery
Diced
8
oz.
Mushrooms
sliced 1/4" thick
1
tbsp
Tomato Paste
2
c
Mushroom OR Vegetable Broth
1
tbsp
Better Than Bouillon NO BEEF Base OR Kitchen Bouquet/Gravy Master
OPTIONAL
1/2
c
Cooked Barley
1/2
c
Potatoes
Diced and Par-Boiled
1/2
c
Frozen Peas & Carrots Mix
1/4
tsp
Salt
1/8
tsp
Pepper
Parsley
Chopped, for garnish
1
tbsp
Cornstarch
plus 1/2 c water
Instructions
In a large stock pot, add oil, vegan margarine, diced onions and celery. Saute until tender.
Add sliced mushrooms, cooking until just tender.
Add the peas and carrots, cook for one minute.
Add the, tomato paste, NO BEEF base (or alternative, if using) and vegetable (or mushroom) broth. Bring to a boil.
Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until glossy and thickened.
Add the cooked barley and par-boiled diced potatoes.
Season with salt and pepper. Cook for two minutes and serve with a garnish of chopped parsley.