Vegan Hungarian Mushroom Barley Soup

Ingredients

• 1 pound Cremini Mushrooms
• 1/2 cup Pearled Barley
• 1 large Onion
• 2 medium Carrots
• 2 Celery Stalks
• 3 cloves Garlic
• 2 teaspoons Sweet Paprika
• 1 teaspoon Dried Marjoram
• 8 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Prepare your vegetables: Slice the 1 pound of Cremini Mushrooms. Dice the 1 large Onion, 2 medium Carrots, and 2 Celery Stalks into roughly 1/2-inch pieces. Mince the 3 cloves of Garlic.
2. 2Heat the 2 tablespoons of Olive Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the minced garlic and the sliced 1 pound of Cremini Mushrooms to the pot. Cook for 5-7 minutes, stirring often, until the mushrooms have released their liquid and are beginning to turn golden brown.
4. 4Stir in the 2 teaspoons of Sweet Paprika and 1 teaspoon of Dried Marjoram. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the 8 cups of Vegetable Broth and add the 1/2 cup of Pearled Barley. Increase the heat to high and bring the mixture to a rolling boil.
6. 6Reduce the heat to low, cover the pot, and let the soup simmer gently for 45-55 minutes, or until the pearled barley is tender and has a chewy texture. Stir occasionally to prevent sticking.
7. 7Season the soup with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper. Stir well to combine.
8. 8Ladle the hot soup into bowls. Garnish with 2 tablespoons of Fresh Parsley and serve immediately.

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