Mushroom + Barley Soup (vegan, DF)


Such a pleasing, simple soup - healthy and vegetarian. I love the addition of lemon and dill to the classic combination of mushroom and barley. 

6 servings.  

Mushroom + Barley Soup with Lemon and Dill

dash olive oil

1 yellow onion, diced

3 cloves garlic, minced

 3 carrots, peeled, chopped

3 celery ribs, chopped

1 potato, peeled, chopped

12 oz ceremini mushrooms, sliced

1/2 cup pearled barley, rinsed

1 bay leaf

1/2 teaspoon dried thyme  

2 quarts vegetable stock

1 q4oz tin chickpeas, drained, rinsed

1/2 cup chopped fresh dill

s + p

juice of one lemon  

In a large pot over medium heat, sauté onions and garlic in dash of olive oil until soft. Add carrots, celery, potato, mushrooms, barley, bay, thyme and stock. Season with a bit of salt and pepper. Bring to a boil, reduce to a simmer. Simmer until barley is tender, about 30 minutes. Add chickpeas and dill. Season with salt, pepper and lemon juice.