Vegan mushroom barley soup

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 Gemüsebrühe; 15 g dried porcini mushrooms (rehydrated); 150 g Zwiebel; 150 g Karotte; 100 g Sellerie; 3 cloves Knoblauch; 2 tbsp Olivenöl; 1 tbsp Sojasauce; 1 tsp fresh thyme; 2 tbsp fresh dill

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

⏱ 65Min✂ 15Vorber.👤 5Port.🧊 5dKühlschr.260kcal9 gP42 gC6 gF

VeganVegetarierMittelmeer📦 Meal Prep❄ Tiefkühlfähig

Mikronährstoffe pro Portion

% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)

Eisen
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Kalzium
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B12
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Omega-3
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Zink
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Dieses Rezept enthält kaum B12. Veganer sollten B12 separat supplementieren (der einzige Nährstoff, den Pflanzen nicht zuverlässig liefern).

Zutaten

•400 g mixed mushrooms (cremini, shiitake, oyster)
•150 g pearl barley
•1500 ml Gemüsebrühe
•15 g dried porcini mushrooms (rehydrated)
•150 g Zwiebel
•150 g Karotte
•100 g Sellerie
•3 cloves Knoblauch
•2 tbsp Olivenöl
•1 tbsp Sojasauce
•1 tsp fresh thyme
•2 tbsp fresh dill

Schritte

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

Übersetzung in Arbeit — englische Originalfassung wird angezeigt.