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

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.

Vegan mushroom barley soup

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