Vegetarian mushroom barley soup recipe

Ingredients

• 1 cup barley
• 2 tablespoons extra virgin olive oil
• 1 medium onion
• 1 leek white and tender green parts chopped
• 2 cloves garlic
• 2 carrots
• 2 parsnips
• 10 fresh sage leaves
• 1 10-ounce pack mushrooms
• 2 tablespoons tomato paste
• 1 cup tomatoes
• 4 cups cooked beans
• 8 cups vegetable stock
• 1 teaspoon salt
• 1 bunch collard greens
• salt and pepper

You may like

Vegetarian risotto with sun-dried tomatoes and mushrooms

Preparation

• Heat oil in a large stockpot, and add onion, leek, garlic, carrots, parsnips and sage.
• Cook over medium heat until vegetables are softened, about 10 minutes. Stir often to prevent sticking on the bottom of the pot.
• Add mushrooms and cook another 3-4 minutes. Add tomato paste and stir into vegetables; cook 2-3 minutes to develop flavor.
• Rinse and drain soaked barley; add to pot along with tomatoes, beans, stock, and 1 teaspoon salt. Bring to a boil, then reduce heat to simmer, and cook, covered, for 30-40 minutes, until barley is tender.
• Stir in collard greens, and cook until just tender, 6-8 minutes. Season to taste with salt and pepper.