Once again, here I am apologizing for how long it has been since I posted a recipe. I am on the computer all day at work and so a lot of times I don't feel like staring at one at home. As a result, the blog gets neglected.
Some history on this recipe - right out of high school, back in 1989, I bought a Better Homes and Garden cookbook. I never did use too many recipes out of it, but I still have the book today, sitting in the cupboard being held together with a rubber band. One of the few recipes I did make was for beef barley soup. Even then I modified it from the original.
This recipe is my vegan version of the one I used to make based on that recipe. It is such a simple soup to make. I hope you enjoy.
VEGAN BEEFY MUSHROOM BARLEY SOUP
INGREDIENTS:
1 lb Brown Crimini Mushrooms, sliced
1 large Onion, peeled and diced
1 cup Celery, sliced
1 Carrot, sliced
3 cloves Garlic, minced
5 cups Water
3 tsps No Beef Bouillon
1 Bay Leaf
3/4 tsp dried Rosemary, crushed
1 cup frozen Peas or Mixed Veggies
1 large Potato, diced
1/4 cup Pearl Barley
** 1 tbsp Balsamic Vinegar - optional
DIRECTIONS:
1. In a large soup pot add the mushrooms, onions, and celery, carrot, garlic, and approximately 1/4 cup of water. Saute 2-3 minutes until soft and the water comes out of the mushrooms.
2. Add the rest of the ingredients and bring to a boil. Cover and reduce heat to a simmer. Cook for 25-35 minutes until the barley is cooked and the veggies are soft. Optional - Add 1 tbsp of balsamic vinegar at this time for a richer taste.
3. Serve hot with crusty bread or biscuits.
- Bon Appetit
" There is nothing like soup. It is by nature eccentric; no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin, Home Cooking (1988)
.
