{"id":5326,"date":"2024-05-15T20:29:39","date_gmt":"2024-05-15T20:29:39","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5326"},"modified":"2024-05-15T20:29:41","modified_gmt":"2024-05-15T20:29:41","slug":"mixed-mushroom-barley-soup-with-a-farro-variation","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mixed-mushroom-barley-soup-with-a-farro-variation\/","title":{"rendered":"Mixed Mushroom Barley Soup (with a Farro Variation)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mixed Mushroom Barley Soup (with a Farro Variation)<\/span><\/h2>\n
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In its basic form, mushroom barley soup is a great comfort classic. In this vegan interpretation, using a variety of mushrooms adds interest, and you also have the option of making it a mushroom-farro soup by swapping in this chewy, nutty ancient grain.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Nava Atlas – The Vegan Atlas<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> tablespoons<\/span> olive oil or other vegetable oil<\/span><\/li>
  • 1<\/span> large or 2 medium onions<\/span> finely chopped<\/span><\/li>
  • 2 to 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> cup<\/span> raw pearl barley<\/span> (or pearled or semi-pearled farro)<\/span><\/li>
  • 3<\/span> large<\/span> celery stalks<\/span> diced<\/span><\/li>
  • 2<\/span> medium<\/span> carrots<\/span> peeled and thinly sliced<\/span><\/li>
  • 1<\/span> (32oz) carton<\/span> vegetable broth plus 2 cups water<\/span> or 8 cups water with 2 vegetable bouillon cubes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> all-purpose seasoning blend<\/span> (like Mrs. Dash)<\/span><\/li>
  • 1<\/span> teaspoon<\/span> curry powder or \u00bc teaspoon turmeric<\/span> (for color, optional)<\/span><\/li>
  • 12 to 16<\/span> ounces<\/span> mushrooms<\/span> stemmed and sliced (use a combination of any two or three; see Notes for varieties)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chopped fresh parsley<\/span> (or \u00bc cup each chopped fresh parsley and dill)<\/span><\/li>
  • 2<\/span> cups<\/span> plain unsweetened plant-based milk<\/span> more or less as needed<\/span><\/li>
  • Salt and freshly ground pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the oil in a soup pot. Add the onion and saut\u00e9 over medium heat until translucent. Add the garlic and continue to saut\u00e9 until the onion is golden.<\/div><\/li>
    • Add the barley, celery, carrot, vegetable broth, water, and seasoning blend. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 30 minutes.<\/div><\/li>
    • Stir in the mushrooms and simmer for 20 to 30 minutes longer, or until the barley and vegetables are tender.<\/div><\/li>
    • Add the dill and parsley in enough plant-based milk to give the soup a slightly thick consistency. Stir in the parsley (or parsley\/dill combo), and season with salt and pepper.<\/div><\/li>
    • If time allows, let the soup stand for an hour or so off the heat. Just before serving, heat the soup through; Add more plant-based milk as needed, and adjust the seasonings.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      While this soup would be good with regular white mushroom, I recommend using a combination of cremini (aka baby bella) and one or two other varieties. Good choices include shiitakes (fresh, or rehydrated dried), oyster mushrooms, and portobellos.\u00a0Rehydrated porcini mushrooms, in a small quantity (they\u2019re pricey) add depth of flavor galore.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5323,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,132,697,1713,1712],"tags":[],"class_list":["post-5326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-soup","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/05\/Mushroom-Barley-or-Farro-Soup1.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5326"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5326\/revisions"}],"predecessor-version":[{"id":5327,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5326\/revisions\/5327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5323"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}