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    You are at:Home»Alisa's Blog»Alisa's Milk-Free Blog»Frugal Foodie Friday: Mushroom Barley Soup

    Frugal Foodie Friday: Mushroom Barley Soup

    2
    By Alisa Fleming on March 20, 2009 Alisa's Milk-Free Blog

    Well, technically, if you are making my version of Mushroom Barley Soup, it should actually be classified as a stew. Both my husband and I love barley, so I feel no need to use moderation when adding the pearly grain. So many recipes I see for this type of soup use a paltry 1/3 cup of dried barley with 8 cups of broth – ridiculous! But this recipe is filled with barley and mushrooms; it makes a hearty meal for two, or a light lunch for three. And when I say hearty, I mean it. I am sitting here typing this with an ever-expanding belly having just downed a large bowl of this fulfilling soup!

    Hearty Mushroom Barley Soup - Dairy-Free

    While I do recommend beef broth, chicken broth or no chicken broth could be subbed in a pinch, and I think the mushroom broth from Pacific Foods would be good! Also feel free to add any vegetables you have on hand. Diced carrots and celery would both be a delicious touch!

    Special Diet Notes: Mushroom Barley Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and nut-free. Optionally vegetarian / vegan and soy-free.

    Mushroom Barley Soup
     
    Print
    Author: Alisa Fleming
    Serves: 2
    Ingredients
    • 1 tablespoon oil (I used grapeseed, but olive or vegetable will do)
    • ½ medium onion, slivered (about 1¼ cups)
    • ½ cup dry barley, rinsed (I used pearl)
    • 2 large garlic cloves, minced (or about 2 teaspoons bottled minced garlic)
    • 1 teaspoon dried thyme
    • 8 ounces sliced button or cremini mushrooms
    • 4 cups (1 quart) beef or mushroom broth
    • 1 tablespoon tomato paste
    • 1 teaspoon balsamic vinegar
    • 1 bay leaf
    • ¼ -1 teaspoon salt, to taste
    • 1 teaspoon miso paste (or simply more salt to taste)
    • Freshly ground black pepper to taste
    Instructions
    1. Heat the oil in a stock pot over medium heat.
    2. Add the onions, and sauté for about 5 minutes, or until they are translucent.
    3. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.
    4. Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt and the miso if using.
    5. Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender.
    6. Season to taste with additional salt and black pepper to taste.
    3.5.3226
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    2 Comments

    1. Courtney Steele on September 18, 2019 4:26 am

      can I make this a day ahead? and keep it warm in a crock pot when I serve it?

      thank you!

      Reply
      • Alisa Fleming on September 18, 2019 4:30 am

        Yes, you can, but take note that the barley will continue to absorb the soup as it sits.

        Reply

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