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 caldo de verduras; 15 g dried porcini mushrooms (rehydrated); 150 g cebolla; 150 g zanahoria; 100 g apio; 3 cloves ajo; 2 tbsp aceite de oliva; 1 tbsp salsa de soja; 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.

⏱ 65mín.✂ 15prep.👤 5porc.🧊 5dnevera260calorías9 gP42 gC6 gF

veganoVegetarianomediterráneo📦 Meal prep❄ Apto congelador

Micros por ración

% de la ingesta diaria adulta (FDA/EFSA promedio)

Hierro
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Calcio
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B12
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Omega-3
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Zinc
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Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).

Ingredientes

•400 g mixed mushrooms (cremini, shiitake, oyster)
•150 g pearl barley
•1500 ml caldo de verduras
•15 g dried porcini mushrooms (rehydrated)
•150 g cebolla
•150 g zanahoria
•100 g apio
•3 cloves ajo
•2 tbsp aceite de oliva
•1 tbsp salsa de soja
•1 tsp fresh thyme
•2 tbsp fresh dill

Pasos

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.

Traducción en curso — versión inglesa mostrada.