Mushroom + Barley Soup (vegan, DF)

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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. 

 

Cameron's Daikon + Mushroom Soup (AIP, Paleo, GF, DF, Vegan)

I love when Cameron gets a cooking idea like a soup or a salad  - whatever it is will always be delicious, healthy and well made. This soup is no different. Savory, brothy and full of daikon. I secretly think he was trying to make a fish free, Mea-friendly version of this Oden he used to get in the winter at a place near his old work but he might not agree. (We'll see.) 

Daikon + Mushroom Soup

to make the stock:

2 leeks, halved

fennel tops

2 inches ginger root, peeled, sliced

4 garlic cloves, smashed

4 dried shitakes

1 bay leaf

1 kafir lime leaf

1 teaspoon peppercorns (black and pink)

Place everything in a large pot. Cover and simmer for 1 hour. Strain and discard solids. 

for the soup

splash olive oil

1 celeriac, peeled and diced

1 fennel bulb, cored and sliced

2 daikon, peeled and chopped

6 oz chopped mini portobello mushrooms

2 cups baby bok choy, sliced in half

juice of 1 lime

Saute celeriac and fennel until, softened and glossy, about 5 minutes. Add stock and daikon. Bring to a boil, add mushrooms and simmer. Cook about 40 minutes until all vegetables are soft. Add bokchoy. Season with lime juice and salt.