{"id":11061,"date":"2014-11-06T10:04:05","date_gmt":"2014-11-06T18:04:05","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=11061"},"modified":"2014-11-06T10:04:05","modified_gmt":"2014-11-06T18:04:05","slug":"vegan-creamy-mushroom-barley-soup","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/vegan-creamy-mushroom-barley-soup\/","title":{"rendered":"Vegan Creamy Mushroom Barley Soup"},"content":{"rendered":"
<\/div>

Now that fall is here, it seems the appropriate time to start making soup again. As much as I love homemade soup, I never make it until the weather turns cold. It\u2019s nice to sit in front of a fire, and eat a bowl of steaming soup with crusty warm bread.<\/p>\n

Here’s my recipe for Creamy Mushroom Barley Soup, made even more \u201cbuenisimo\u201d with the addition of Garlic Cashew Cheese<\/a>.<\/p>\n

\"vegan<\/a>CREAMY MUSHROOM BARLEY SOUP<\/span><\/p>\n

Ingredients:<\/strong>
\n-1-2 T. olive oil
\n-1 large clove of garlic, minced
\n-1 onion, chopped
\n-1 large carrot, chopped
\n-1\u00a0 16 oz. package of Cremini Mushrooms
\n-5 cups of full flavored vegetable broth
\n-\u00bd cup pearled barley
\n-1 T. tomato paste
\n-\u00bd cup soy milk
\n-\u00bd cup Garlic Cashew Cheese<\/a>
\n-Salt and pepper to taste<\/p>\n

Directions:<\/strong>
\nIn a medium soup pot, heat olive oil over medium low heat. Increase heat to medium, add the vegetables and cook until they start to soften. Add vegetable broth, pearled barley and tomato paste and bring to a boil. Cover and reduce heat to low. Allow to simmer until barley is cooked through, approximately 25 minutes. Add soy milk and stir. Remove from heat and add Garlic Cashew Cheese. Stir until the Garlic Cashew Cheese melts. Season to taste with salt and pepper.<\/p>\n

This soup is also yummy served over rice, or with cooked rice added to the finished pot of soup.<\/p>\n

Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"

Now that fall is here, it seems the appropriate time to start making soup again. As much as I love homemade soup, I never make it until the weather turns cold. It\u2019s nice to sit in front of a fire, and eat a bowl of steaming soup with crusty warm bread. Here’s my recipe for Creamy Mushroom Barley Soup, made even more \u201cbuenisimo\u201d with the addition of Garlic Cashew Cheese. CREAMY MUSHROOM BARLEY SOUP Ingredients: -1-2 T. olive oil -1 large clove of garlic, minced -1 onion, chopped -1 large carrot, chopped -1\u00a0 16 oz. package of Cremini Mushrooms -5 cups of full flavored vegetable broth -\u00bd cup pearled barley -1 T. tomato paste -\u00bd cup soy milk -\u00bd cup Garlic Cashew Cheese -Salt and pepper to taste Directions: In a medium soup pot, heat olive oil over medium low heat. Increase heat to medium, add the vegetables and cook until they start to soften. Add vegetable broth, pearled barley and tomato paste and bring to a boil. Cover and reduce heat to low. Allow to simmer until barley is cooked through, approximately 25 minutes. Add soy milk and stir. Remove from heat and add Garlic Cashew Cheese. Stir until […]<\/p>\n","protected":false},"author":75861,"featured_media":11068,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,22,3],"tags":[1936,612,1836,750,202,567,2329,205,568],"class_list":["post-11061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-recipes","category-vegan","tag-barley","tag-cashew-cheese","tag-fall","tag-mushroom","tag-recipe","tag-soup","tag-vegan","tag-vegetarian","tag-winter"],"yoast_head":"\nVegan Creamy Mushroom Barley Soup - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/vegan-creamy-mushroom-barley-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Creamy Mushroom Barley Soup - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Now that fall is here, it seems the appropriate time to start making soup again. As much as I love homemade soup, I never make it until the weather turns cold. It\u2019s nice to sit in front of a fire, and eat a bowl of steaming soup with crusty warm bread. Here’s my recipe for Creamy Mushroom Barley Soup, made even more \u201cbuenisimo\u201d with the addition of Garlic Cashew Cheese. CREAMY MUSHROOM BARLEY SOUP Ingredients: -1-2 T. olive oil -1 large clove of garlic, minced -1 onion, chopped -1 large carrot, chopped -1\u00a0 16 oz. package of Cremini Mushrooms -5 cups of full flavored vegetable broth -\u00bd cup pearled barley -1 T. tomato paste -\u00bd cup soy milk -\u00bd cup Garlic Cashew Cheese -Salt and pepper to taste Directions: In a medium soup pot, heat olive oil over medium low heat. Increase heat to medium, add the vegetables and cook until they start to soften. Add vegetable broth, pearled barley and tomato paste and bring to a boil. Cover and reduce heat to low. Allow to simmer until barley is cooked through, approximately 25 minutes. 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