Description
Whole grain barley and mushrooms in a creamy broth make the perfect Mushroom Barley Soup. Easy to make, satisfying, hearty and so delicious. Made dairy-free and vegan friendly.
Ingredients
2 tbsp avocado oil
1 onion, chopped
4 garlic cloves, minced
1 cup carrots, chopped
1/2 cup celery, chopped
16 oz baby bella mushrooms, chopped
1 cup barley, rinsed
32 oz vegetable broth
1 cup water
1 cup full-fat coconut milk
bay leaf
2 tbsp fresh thyme
salt & black pepper
Instructions
Preheat oil in a large pot. Add onion, garlic, carrots, celery and mushrooms. Season with generous pinch of salt and balck pepper and cook on medium high heat for about 5 minutes until tender.
Add barley, broth, water and bay leaf. Bring to a boil and then turn down to a simmer. Cook for about 30 minutes or until the barley is tender and cooked through.
Add coconut milk, fresh thyme and season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes