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 brodo vegetale; 15 g dried porcini mushrooms (rehydrated); 150 g cipolla; 150 g carota; 100 g sedano; 3 cloves aglio; 2 tbsp olio d'oliva; 1 tbsp salsa di soia; 1 tsp fresh thyme; 2 tbsp fresh dill

Ricette
Vegan mushroom barley soup
VeganoVegetarianomediterraneo📦 Meal prep❄ Da congelare

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

kcal

260

42g

⏱ 65 min✂ 15 prep.👤 5 porz.🧊 5frigo

Ingredienti

400 g mixed mushrooms (cremini, shiitake, oyster)
150 g pearl barley
1500 ml brodo vegetale
15 g dried porcini mushrooms (rehydrated)
150 g cipolla
150 g carota
100 g sedano
3 cloves aglio

Passi

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.

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro