Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 lb (454 grams) cremini mushrooms, sliced
- Sea salt and ground black pepper, to taste
- 1 large yellow onion, small dice
- 2 medium carrots, small dice
- 2 sticks celery, small dice
- 5 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 cup pearled barley
- ½ cup black Beluga lentils
- 10 cups vegetable stock
- 1 tablespoon light miso
- 1 cup unsweetened non-dairy cream/milk
- 1 tablespoon sherry vinegar
- 1 tablespoon vegan Worcestershire sauce
- ¼ cup chopped fresh dill
Instructions
- Heat a large pot over medium heat and pour in 1 tablespoon of olive oil. Add half of the sliced mushrooms and sauté until golden brown, about 5 minutes. Season with salt and pepper and set aside.
- Add remaining 2 tablespoons of olive oil to the pot. Stir in the diced onion, carrot, and celery, and sauté until soft, about 7-8 minutes.
- Add minced garlic, thyme, paprika, onion powder, garlic powder, and bay leaves. Season with salt and pepper, then stir in pearled barley and black Beluga lentils.
- Pour in vegetable stock, stir, cover, and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes until barley and lentils are tender.
- Dissolve miso in a small bowl with some hot broth, then add back to the pot along with sautéed mushrooms, non-dairy cream, sherry vinegar, Worcestershire sauce, and dill. Bring to a boil again, taste, and adjust seasoning as necessary.
Notes
This soup tastes better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg