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

Recetas
Vegan mushroom barley soup
veganoVegetarianomediterráneo📦 Meal prep❄ Apto congelador

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

calorías

260

42g

⏱ 65 mín.✂ 15 prep.👤 5 porc.🧊 5nevera

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

Pasos

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.

Micros por ración

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

Hierro