Barley-Shiitake Mushroom Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 1/2 cup dry shiitake mushrooms
- 2 large yellow onions
- 6 stalks celery
- 6 carrots
- 1 pkg Quaker Quick Barley
- 8 cup wate
- 2 tablespoon vegetarian chicken style seasoning
- 1 teaspoon salt or to taste
Directions:
Shiitake mushrooms have the perfect chewy texture to go with the barley. Even
die-hard beef stock folks won”t miss the meat.
Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
They will need about an hour to soak. Chop the onions, celery, and carrots.
Put the vegetables and the seasoning in a large stock pot with the
water. When the mushrooms are soft, snip them into smaller pieces (approx. a
square inch each) and drop them in the pot. Bring the pot to a boil, turn
down to simmer. Cook until the carrots just start to soften. Add barley and
simmer for another 10-15 minutes. Taste the broth occasionally while cooking,
add salt to taste and more of the seasoning if needed.
Note on Shiitake mushrooms for those of you new to dried Shiitake mushrooms:
These guys are sandy, so rinse them WELL in a colander to start. More sand
will fall out of them as they expand. I like to soak them in a mixing bowl
with lots of water to keep them floating well above the bottom. I even turn
the gill sides down. Always remove them from the soak with a slotted spoon
without sloshing the bowl around, don”t dump them through a colander.
You can then ladle some of the soaking water into the soup, if you do it
carefully and don”t disturb the bottom. I”m sorry to state the obvious to
people who already know, but I learned this a little at a time, and would have
been nice to know the first time!
Serves:
[tubepress mode=’tag’, tagValue=’Barley-Shiitake Mushroom Soup’]