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 bouillon de légumes; 15 g dried porcini mushrooms (rehydrated); 150 g oignon; 150 g carotte; 100 g céleri; 3 cloves ail; 2 tbsp huile d'olive; 1 tbsp sauce de soja; 1 tsp fresh thyme; 2 tbsp fresh dill

Recettes
Vegan mushroom barley soup
VégétalienVégétarienméditerranéen📦 Cuisinier par lots❄ Congélation OK

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

kilocalories

260

42g

⏱ 65 min✂ 15 préparation👤 5 pers.🧊 5frigo

Ingrédients

400 g mixed mushrooms (cremini, shiitake, oyster)
150 g pearl barley
1500 ml bouillon de légumes
15 g dried porcini mushrooms (rehydrated)
150 g oignon
150 g carotte
100 g céleri
3 cloves ail

Étapes

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 par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)