Name: Vegan mushroom barley soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 400 g mixed mushrooms (cremini, shiitake, oyster); 150 g pearl barley; 1500 ml зеленчуков бульон; 15 g dried porcini mushrooms (rehydrated); 150 g лук; 150 g морков; 100 g целина; 3 cloves чесън; 2 tbsp зехтин; 1 tbsp соев сос; 1 tsp fresh thyme; 2 tbsp fresh dill

Рецепти
Vegan mushroom barley soup
ВеганВегетарианецСредиземноморска📦 Meal prep❄ За фризер

Hearty fall/winter soup — earthy mushrooms, chewy barley, dried porcini for depth. 9 g fiber, freezes for weeks.

ккал

260

42g

⏱ 65 мин✂ 15 подг.👤 5 порции🧊 5хладилник

Съставки

400 g mixed mushrooms (cremini, shiitake, oyster)
150 g pearl barley
1500 ml зеленчуков бульон
15 g dried porcini mushrooms (rehydrated)
150 g лук
150 g морков
100 g целина
3 cloves чесън

Стъпки

Rehydrate porcini in 200 ml hot water 15 min. Reserve the liquid, chop the mushrooms.
Heat oil in a heavy pot, sweat onion + carrot + celery 8 min.
Add minced garlic, fresh mushrooms (sliced), cook 8 min until they release and reabsorb their water.
Stir in barley, soy sauce, thyme, chopped porcini.
Pour in broth + porcini liquid (strained). Bring to boil, then simmer 40 min covered until barley is tender.
Stir in fresh dill, season with salt + pepper.

Микро на порция

% от дневния прием за възрастен (FDA/EFSA средно)

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