Mushroom Barley Soup

Mushroom Barley Soup

I have always loved Mushroom Barley Soup. Of course, growing up it was Beef Barley Soup with Mushrooms, but I find the Vegan version is  so much tastier.

This is a classic, homey soup like Grandma made (or, in some families, like Grandma would have made if she had been fond of cooking!)

Perfect for a nice family supper on a chilly evening. By the fire, if you have one - with some Crusty Bread.

Mushroom Barley Soup

Saute

2 teaspoons Oil (Optional)

1 (12 oz) bag Frozen Mirepoix mix  (or 1/2 cup each, Celery, Carrots & Onions)
2 to 4 Ribs of Celery, chopped
1 teaspoon Minced Garlic (I use the kind from a Jar)
1 to 1 1/2 pounds fresh Mushrooms, your favorite variety (White Button Mushrooms are fine here, but Baby Bellas & other varieties are also good)*
Add
6- 8 cups Water
1 cube Bouillon
1 teaspoon Salt
1 teaspoon Thyme
Black Pepper to taste
Cook till Mushrooms are done, and all veggies are tender
Then add
1 cups "Quick" Pearl Barley (1/2 11-oz box)
Cook till barley is done – about 10 to 20 min.
A bit of dry cooking wine, such as Sherry, may be added at the end if desired.

*Canned Mushrooms may be used in place of fresh if you and your family like them.

Freezer Prep Tip: If I cook this for the freezer, I freeze it before I add the Barley. Then, when I heat the soup, I add the Barley and simmer it till the Barley is done. This keeps the Barley from getting more done than I like it in the freezer.

Gluten Free Version: If you desire, a cooked Brown Rice can be added instead of the Barley.

Tip for Dining with Omnivores: Bits of Cubed Leftover Beef may be served as a garnish. Some also like Sour Cream in this soup. A Bread & Cheese & Salami board would also be well-received with this dish.

This is being shared on Wise Woman