Vegan Hungarian Mushroom Barley Soup
A comforting and earthy vegan soup featuring mushrooms and barley, seasoned with traditional Hungarian spices.
Ingredients
- 0.75 cup Pearl Barley
- about 450 g Mixed Mushrooms
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 3 cloves Garlic
- 1 tablespoon Sweet Paprika
- 1 teaspoon Dried Marjoram
- 6 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the 0.75 cup Pearl Barley under cold running water until the water runs clear, then set aside.
- 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat, about 150°C.
- 3Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery. Cook, stirring occasionally, until the vegetables are softened, about 7 to 8 minutes.
- 4Add the about 450 g Mixed Mushrooms to the pot and cook until they are browned and have released their liquid, about 8 to 10 minutes.
- 5Stir in the 3 cloves Garlic, 1 tablespoon Sweet Paprika, and 1 teaspoon Dried Marjoram. Cook for 1 minute, stirring constantly, until fragrant.
- 6Add the rinsed 0.75 cup Pearl Barley and the 6 cups Vegetable Broth to the pot. Season with 1 teaspoon Salt and 0.5 teaspoon Black Pepper.
- 7Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 40 to 50 minutes, or until the barley is tender and has absorbed some of the liquid.
- 8Stir in the 2 tablespoons Fresh Parsley. Serve the Vegan Hungarian Mushroom Barley Soup hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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