Vegan Creamy Mushroom Barley Soup

Now that fall is here, it seems the appropriate time to start making soup again. As much as I love homemade soup, I never make it until the weather turns cold. It’s nice to sit in front of a fire, and eat a bowl of steaming soup with crusty warm bread.

Here’s my recipe for Creamy Mushroom Barley Soup, made even more “buenisimo” with the addition of Garlic Cashew Cheese.

CREAMY MUSHROOM BARLEY SOUP

Ingredients:
-1-2 T. olive oil
-1 large clove of garlic, minced
-1 onion, chopped
-1 large carrot, chopped
-1  16 oz. package of Cremini Mushrooms
-5 cups of full flavored vegetable broth
-½ cup pearled barley
-1 T. tomato paste
-½ cup soy milk
-½ cup Garlic Cashew Cheese
-Salt and pepper to taste

Directions:
In a medium soup pot, heat olive oil over medium low heat. Increase heat to medium, add the vegetables and cook until they start to soften. Add vegetable broth, pearled barley and tomato paste and bring to a boil. Cover and reduce heat to low. Allow to simmer until barley is cooked through, approximately 25 minutes. Add soy milk and stir. Remove from heat and add Garlic Cashew Cheese. Stir until the Garlic Cashew Cheese melts. Season to taste with salt and pepper.

This soup is also yummy served over rice, or with cooked rice added to the finished pot of soup.

Serves 4

Comment via Facebook