Portobello Barley Soup with Horseradish Cream

 

Ingredients

· 1 tbsp. coconut oil

· 1/2 medium yellow onion, finely chopped

· 1 carrot, thinly sliced

· 1 stalk celery, thinly sliced

· 1/2 lb. Portobello mushrooms, chopped into 1/2-inch dice

· 2 cloves, garlic, minced

· 1 tsp fresh thyme leaves

· 1/2 cup barley

· 1/4 cup chia seeds

· 6 cups Mushroom Broth (page 62, or store  bought)

· 2 tbsp. tamari

· 1/4 cup Horseradish Cream (page 202)

· 1/4 cup finely chopped flat-leaf parsley, for garnish

 

Steps

1) Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, carrot, and celery, and cook until slightly softened, about 3-4 minutes. Add the mushrooms, garlic, and thyme, and cook for 3-4 minutes longer, stirring often. Add the barley, chia seeds, broth, and tamari. Bring the mixture to a boil over high heat, and then reduce the heat to a low simmer and cover. Cook for 25-30 minutes, or until the barley is tender. Adjust the seasonings as desired, and serve the soup warm, generously drizzled with Horseradish Cream and topped with fresh parsley.

 

 

From: Superfood Soups: 100 Delicious, Energizing & Plant-Based Recipes

By: Julie Morris