Mush Ado About Barley: Creamy Mushroom Soup

Grab this

• 2 tablespoons olive oil
• 450 g (1 lb) cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 3/4 cup (150 g) pearl barley, rinsed
• 5 cups (1.25 L) low-sodium vegan vegetable broth
• 1 tablespoon reduced-sodium tamari
• 1 cup (250 mL) unsweetened soy milk
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fine salt, plus more to taste
• 2 tablespoons chopped fresh parsley, optional

Do this

1. Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Add the mushrooms and cook for 7 to 9 minutes, stirring only occasionally, until their liquid has evaporated and the edges are browned. Transfer about one-quarter of the mushrooms to a small plate for topping.
2. Add the remaining 1 tablespoon olive oil, onion, carrots and celery to the pot. Cook over medium heat for 5 minutes, stirring occasionally, until the onion begins to soften.
3. Stir in the garlic and thyme and cook for 30 seconds. Add the rinsed barley, vegetable broth, tamari, black pepper and salt.
4. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 28 to 32 minutes, stirring every 8 to 10 minutes, until the barley is tender but still pleasantly chewy.
5. Whisk the soy milk and cornstarch together in a measuring cup until no lumps remain. Slowly stir the mixture into the simmering soup.
6. Simmer uncovered for 3 to 4 minutes, stirring often, until the broth looks creamy and lightly thickened. Remove from the heat and stir in the lemon juice.
7. Taste and adjust the salt or pepper. Divide among four bowls and top with the reserved browned mushrooms and parsley, if using.