Mushroom Barley Soup with Lion’s Mane Mushrooms, vegan
Leave a Comment so far
Leave a comment
I usually make Mushroom Barley soup with button mushrooms, but a friend gave me some Lion’s Mane mushrooms he grew so I decided to try making soup with them. I left out the celery and carrots ifrom my regular recipe and added a cashew cream. It came out a little thicker than I suspected. And after being in the refrigerator overnight it thickened even more. Perhaps the mushrooms did this? The taste was very good. If I get some more of these healthy mushrooms I might make this again.
Ingredients
- 1.5 cups of diced yellow onion
- 2 TBSPs of olive oil
- 1 cup of tomato juice
- 8 oz. of chopped mushrooms, Lion’s Mane
- 2 TBSPs soy sauce
- 3 cups of vegetable broth
- 4 cups of water
- 2 TBSP nutritional yeast
- 1 cup of barley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp of paprika
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/2 cup raw cashews
- 1/2 cup unsweetened soy milk
- 2 tsp of lemon juice or apple cider vinegar
Directions
- Sauté onions until soft
- Add garlic and stir for one minute
- Add tomato juice, mushrooms, soy sauce, and cook for 5 minutes on medium low.
- Then add the barley, the water, the broth and garlic powder, onion powder, paprika, salt and pepper
- Cover and cook for about 45 minutes on medium low stirring occasionally. Simmer, don’t boil.
- Place cashews in hot water for 15 minutes
- Drain cashews and put in a Vitamix like blender on high with the soy milk until smooth.
- After the barley is soft, add cashew mixture and lemon juice or vinegar to soup.
- Turn off and let it sit for 10 minutes to meld the flavors.
Leave a Comment
Leave a Comment so far
Leave a comment
Eat Veggies, save the planet 