Barley Mushroom Soup with Chickpeas

Anastasia

5 years ago

After making Vegan Deviled Mushrooms I had leftovers of mushrooms and chickpeas. And there’s no better way to incorporate those leftovers than to make my favorite barley mushroom soup.

This soup is packed with umami flavors and is so satisfying and nutritious! I like to use different kinds of mushrooms for more depth of the flavor. If you like even more concentrated broth you can add some soy sauce or even vegan Worcestershire sauce instead of salt.

Soak dried mushrooms in hot water for 30 minutes.

Meanwhile put barley in a small saucepan, pour just enough water to cover it and bring to boil. Drain and set aside. This method will decrease the cooking time of barley and also is effective way to clean it.

Heat oil in a large pot (I used 2l) over medium heat. Sauté onion until soft and translucent. Then add garlic, celery and carrot. Stir for a minute or two. Now add mushrooms and cook for few more minutes.

Pour the soaking mushroom liquid through the strainer into the pot. Rinse and chop reconstituted mushrooms if needed and then add them to the pot too.

Finally add bay leaf, salt and vegetable stock. Bring to boil, then reduce the heat, cover and simmer for 40 minutes or until barley is done.

Check the barley for doneness, taste for seasoning and add cooked chickpeas and pepper. Let it simmer for 5 more minutes and switch off the heat.

Serve with fresh parsley or dollop of vegan sour cream for richness.

Barley Mushroom Soup with Chickpeas

Rich and nutritious vegan barley mushroom soup with chickpeas.

Author: Anastasia
Prep Time: 30 min
Cook Time: 50 min
Total Time: 1 hour 20 minutes
Yield: 4
Category: Soup
Cuisine: International, Vegan

Ingredients

15g dried mushrooms (porcini and shiitake)
2 C hot water
1/3 C pearl barley
1 1/2 C cooked chickpeas
1 medium onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 small carrot, chopped
2 C chopped cremini mushrooms
1 bay leaf
5 C vegetable stock
oil for cooking
salt and black pepper to taste

Instructions

Soak dried mushrooms in hot water for 30 minutes.
Meanwhile put barley in a small saucepan, pour just enough water to cover it and bring to boil. Drain and set aside. This method will decrease the cooking time of barley and also is effective way to clean it.
Heat oil in a large pot (I used 2l) over medium heat. Sauté onion until soft and translucent. Then add garlic, celery and carrot. Stir for a minute or two. Now add mushrooms and cook for few more minutes.
Pour the soaking mushroom liquid through the strainer into the pot. Rinse and chop reconstituted mushrooms if needed and then add them to the pot too.
Finally add bay leaf, salt and vegetable stock. Bring to boil, then reduce the heat, cover and simmer for 40 minutes or until barley is done.
Check the barley for doneness, taste for seasoning and add cooked chickpeas and pepper. Let it simmer for 5 more minutes and switch off the heat.
Serve with fresh parsley or dollop of vegan sour cream for richness.