Mushroom Barley Soup and Spinach Salad

A delicious mushroom soup. Vegan and hearty with the addition of barley. A spinach salad on the side and this is a complete meal. Use you r crockpot to prepare the soup during the day while you work. Barley can be cooked up to 3 days ahead.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of salted water to a boil. Add barley and simmer for 30-40 minutes until tender. While you cook the soup. Drain and toss with a light drizzle of oil to keep it from sticking together.

Step 2

In a pot large enough for soup saute the onions in vegetable oil for 4-5 minutes

Step 3

Add thyme and garlic, cook for 1 minute

Step 4

Add mushrooms and cook down - about 10 minutes

Step 5

Add vegetable stock and simmer for 10-15 minutes

Step 6

After 10-15 minutes remove half of the soup and blend it smooth. Return the blended soup to the pot, stir in salt and pepper. Taste for seasoning.

Step 7

Simmer while you make the salad

Step 8

Add barley to each bowl and top with hot soup. Preparing this way prevents the barley from absorbing up all of the soup broth.