Vegetarian Mushroom Barley Soup Recipe

Name: Vegetarian Mushroom Barley Soup Recipe
Prep time: 1 h 13 min
Cook time: 1 h 13 min
Total time: 1 h 13 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters barley, soaked in water overnight; 2 carrots, finely chopped; 1 bunch collard greens, tender leaves only, finely sliced; 2 Tbsps extra virgin olive oil; 10 fresh sage leaves, finely chopped or 2 tsps dried; 2 cloves garlic, minced; 1 leek, thoroughly washed, white and tender green parts chopped; 946 milliliters cooked beans; 283 grams pack mushrooms, trimmed and sliced; 1 medium onion, finely chopped; 2 parsnips, finely chopped; 1 teaspoon salt; 2 Tbsps tomato paste; 237 milliliters tomatoes, chopped; 2 liters vegetable stock (I used Magic Mineral Broth)

Vegetarian Mushroom Barley Soup Recipe is a vegan main course. One portion of this dish contains about 18g of protein, 7g of fat, and a total of 419 calories. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 13 minutes. If you have parsnips, carrots, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the barley you could follow this main course with the Baked Barley Pudding as a dessert.