Soups · Vegan · Vegetables

Farmers market shitake mushroom barley veggie soup

Farmers market shitake mushroom veggie soupM

Veggie barley soup

1 organic leek-split, washed and chopped (discard green part) or use a medium chopped vidalia onion or similar sweet white one
2 chopped celery stalks
2 chopped carrots
3 cloves chopped garlic
1 teaspoon
dry mixed herbs…herbs du provence
or any dried herbs you like
1 tablespoon low salt tamari and or aged balsamic vinegar.
about 2 quarts of low sodium vegetable broth (I make enough to fill my large soup pot)
A bag of Trader Joe’s 10 minute barley….make this in another pot, just boil water
Whole white mushrooms and shitakes, stemmed and sliced
Kale or swiss chard or spinach – I use the organic dinosaur kale, my fave, just separate leaves from the stems
Tomatoes- red ripe farmers market tomatoes, chopped and seeded
Chopped basil, parsley
Optional– add fresh corn taken off husks.

Into a soup pan add 1-2 tablespoons extra virgin olive oil, to this I will add a sprig or 2 of fresh thyme , some sea salt and black pepper to infuse the oil. (optional)
When it is warm add the leek, celery , carrot, garlic and dried herbs (if you don’t have herbs du provence and italian herbs like oregano, thyme or a mix
Saute veggies about 3 minutes till transparent, then add the mushrooms. Continue cooking another few minutes then add the broth along with a shot of low salt tamari. Now add the chopped kale.
Cover and simmer on medium low about 20 minutes, till kale is tender. Taste and re season with more salt and pepper if necessary.
At this point, stir in the chopped tomatoes and basil and simmer another few minutes. Add previously cooked corn (optional)
Serve with barley and chopped parsley

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