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 grönsaksbuljong; 15 g dried porcini mushrooms (rehydrated); 150 g lök; 150 g morot; 100 g selleri; 3 cloves vitlök; 2 tbsp olivolja; 1 tbsp sojasås; 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.

⏱ 65min✂ 15förb.👤 5port.🧊 5dkyl260kcal9 gP42 gC6 gF

VeganskVegetarianMedelhavskost📦 Meal prep❄ Frysbart

Mikro per portion

% av vuxnas dagliga referensintag (FDA/EFSA)

Järn
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Kalcium
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B12
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Omega-3
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Zink
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Detta recept har försumbart B12. Veganer bör supplera B12 separat (det enda näringsämne som växter inte tillförlitligt levererar).

Ingredienser

•400 g mixed mushrooms (cremini, shiitake, oyster)
•150 g pearl barley
•1500 ml grönsaksbuljong
•15 g dried porcini mushrooms (rehydrated)
•150 g lök
•150 g morot
•100 g selleri
•3 cloves vitlök
•2 tbsp olivolja
•1 tbsp sojasås
•1 tsp fresh thyme
•2 tbsp fresh dill

Steg

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.

Översättning pågår — engelsk version visas.