Thursday, December 3, 2015

Vegan "Beefy" Mushroom Barley Soup

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.


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
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

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)