This soup was inspired by the awesome San Francisco Soup Company’s delectable vegetarian selection. I sampled this soup and just had to try to simmer up a pot in my own kitchen. I did. It was amazing. Like any soup recipe, it is easily customizable to suit your taste or what you’ve got on hand.
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 3/4 cup pearl barley
- 3/4 cup dry brown lentils
- 1/3 cup dried porcini mushrooms, rinsed
- 2L low-sodium vegetable broth
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- ground black pepper (to taste)
- 1 bay leaf
- 4 cups sliced button mushrooms
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent.
2. Mix in the celery and carrot; cook for another 5 minutes.
3. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
4. Pour in the vegetable broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil.
5. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat.
6. Add the button mushroom, cover and continue cooking for another 30 minutes. Keep stirring occasionally.
6. Taste and adjust seasoning if needed before serving.
Low sodium. Fresh Ingredients. Clean eating. Delish.