1-3/4 to 2CMushroom Brothif you can't find it, use vegetable broth
1Tbl Better Than Bouillon Vegetable Base or No Beef Base
15oz.Can of Diced Tomatoesjuices included
1/2CPotatolarge dice and par-cooked
1/2CMixed Frozen Vegetables that contain green beanspeas, carrots and sweet corn
1/3Cof COOKED Barley
1small Bay Leaf
Garlic Powderto taste
Onion Powderto taste
2Tbl Vegan Worcestershire
In a large saute pan, add the oil and mushrooms. The mushrooms will shrink slightly, so cut them a bit bigger than you want them. Liberally sprinkle with your favorite grill-type seasoning and a small pinch of salt. Saute until browned and tender. Set aside.
In a large stock pot, add the oil, onion and celery. Season with salt and pepper. Saute until the vegetables become tender. Don't allow to brown too much.
Add the tomato paste, broth, vegetable base and diced tomatoes.
In a smaller saucepan filled with water, par-cook the potatoes until almost tender. Drain and add to the soup.
In a small saucepan, cook barley according to package instructions. Drain and add to the soup.
Add the mixed frozen vegetables and 1 bay leaf, stirring to combine.
Add the garlic and onion powder, worcestershire and basil.
Season with salt and pepper.
Allow to simmer uncovered for about 30 minutes until potatoes are tender.
Taste again for seasoning and remove the bay leaf.