Vegan Hungarian Mushroom Barley Soup (Gluten-Free)

Ingredients

• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 lb Cremini Mushrooms, sliced
• 1/2 cup Cooked Brown Rice
• 8 cups Vegetable Broth
• 1 tsp Dried Thyme
• 1 leaf Bay Leaf
• 2 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Fresh Parsley, chopped

Instructions

1. 1Heat 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 large Onion, chopped, 2 medium Carrots, diced, and 2 stalks Celery, diced, to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables begin to soften and the onion is translucent.
3. 3Add the 1 lb Cremini Mushrooms, sliced, to the pot. Cook, stirring occasionally, for 7-10 minutes, or until the mushrooms have released their liquid and started to brown.
4. 4Stir in the 1/2 cup Cooked Brown Rice, 8 cups Vegetable Broth, 1 teaspoon Dried Thyme, 1 Bay Leaf, and 2 teaspoons Smoked Paprika. Bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. The vegetables should be tender and the flavors should have blended together.
6. 6Carefully remove and discard the 1 Bay Leaf from the pot. Stir in 1 teaspoon Salt and 1/2 teaspoon Black Pepper.
7. 7Serve the soup hot, garnished with the 1/4 cup Fresh Parsley, chopped.

Substitutions

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