Mushroom Barley Soup Recipe

Ingredients

For the Soup:

• 1 medium leek (or 1 yellow onion)
• 1 celery rib, chopped
• 1 lb brown button mushrooms, chopped or sliced
• 1 cup hulled barley (rinsed and drained well)
• 1.5 Tbsp tomato paste
• 3 tsp onion powder
• 3 Tbsp tamari or shoyu
• 3 Tbsp nutritional yeast
• 10 sprigs fresh thyme (or 2 tsp dried thyme)
• 1 pinch red pepper flakes
• Sea salt and black pepper, to taste

For the Mushroom Stock:

• 6 cups water
• 2 tsp porcini powder (or 1/4 cup dried porcini mushrooms)

For the Sour Cream:

• 1/2 cup raw cashew pieces
• 3/4 cup water
• Juice of 1 lemon

Instructions

1. Prepare the Sour Cream:

• Soak the cashews in hot water for 20 minutes, then drain. (If using a high-powered blender like a Vitamix, soaking may not be necessary.)
• Combine the soaked cashews, water, and lemon juice in a blender. Blend until smooth and creamy. Refrigerate until ready to use.

2. Make the Soup:

• Clean the Leeks: Slice the leek in half lengthwise, then chop into small pieces. Place in a bowl, cover with cold water, and agitate to loosen any trapped dirt. Let sit for about 10 minutes to allow sand and dirt to settle at the bottom. Drain the leeks.
• Cook the Leeks: Heat a heavy-bottomed soup pot over medium heat. Using a spider ladle or your hands, transfer the leeks to the pot (no need to dry them). Add a pinch of salt and red pepper flakes. Sauté until the leeks are wilted. Optionally, add a drizzle of olive oil for caramelization once moisture has evaporated.
• Add Vegetables: Stir in the celery and mushrooms. Cook for a few minutes until the mushrooms release their moisture and it begins to evaporate.
• Incorporate Flavorings: Stir in the tomato paste, onion powder, thyme, tamari, and nutritional yeast. Cook for an additional minute, then add the barley.
• Prepare the Stock: In a separate bowl, mix the porcini powder with water to create the mushroom stock. (If using dried porcini mushrooms, steep them in hot water for 20 minutes, then add to the pot.)
• Combine and Simmer: Pour the mushroom stock into the pot with the barley. Bring to a simmer, cover, and cook for 45 minutes to 1 hour, or until the barley is tender. (Note: If using pearled barley, cooking time will be about 20 minutes.)

3. Finish and Serve:

• Stir in half of the cashew sour cream, then taste and adjust seasoning if necessary. Add more cashew sour cream if desired.
• Serve hot, garnished with extra red pepper flakes, chives, parsley, or dill as desired.

Notes

• Porcini Mushroom Broth: For a rich umami flavor, use porcini powder mixed with water. Alternatively, steep dried porcini mushrooms in hot water and add them to the soup.
• Barley Substitutes: Farro or short-grain brown rice can replace barley. Farro has a similar texture, while brown rice is a good gluten-free option. Adjust cooking times accordingly.