Because of Plants feature recipe: Carve a new path with our Mushroom & Barley Soup

This post is part of our Because of Plants campaign: a way to show love for the full life a plant-rich diet gives us. 

Ah, it’s the season of ski trips, winter walks, and cozy nights by the fire. It’s the time of year we crave dishes that warm us up and fill our bellies. If you’re looking for a new soup recipe to pull into your winter rotation, try our Mushroom and Barley Soup. It has winter days written ALL over it – you’ll crave it on your final run at the slopes! 

Mushroom & Barley Soup – Ingredients:

Earthy porcini mushrooms, cremini mushrooms, shallots, celery, sherry, and sage are the base for this exquisite soup. See the full breakdown of ingredients: 

• Pearl barley 

• Stock 

• Sea salt, or to taste

• Freshly ground black pepper 

• Dried, porcini mushrooms 

• Boiling water 

• Minced shallots (approx. 4 shallots) 

• Minced garlic, (approx. 2 cloves) 

• Finely diced celery (approx. 2 stalks) 

• Sliced cremini mushrooms (approx. 1 1/2 lbs / 680 g ) 

• Oil 

• Cassava flour (or all-purpose for non-gluten-free) 

• Dry sherry (or other fortified wine) 

• Finely chopped sage 

• Cashew Sour Cream 

• Horseradish, optional

Instructions:

This recipe is a multi-step process that consists of cooking the barley, cooking the soup, and then finishing the soup. See the full recipe and ingredients list here.

While this soup is perfectly delicious on its own, we also love to serve it with a big dollop of Cashew Sour Cream. As one of our Swichers commented, it’s a “hearty bowl of goodness.” We agree! 

Check out more chef-curated plant-based recipes such as high-protein plant-based breakfast ideas and cozy winter recipes.