Vegan Russian Mushroom Barley Soup

Ingredients

• about 450 g Mushrooms
• 2 medium Carrots
• 1 medium Onion
• 2 medium Potatoes
• 1/2 cup Gluten-Free Pearl Rice
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• about 14.2 g Dried Porcini Mushrooms

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the dried porcini mushrooms in warm water for 20 minutes. Drain and chop.
2. 2Chop the fresh mushrooms, carrots, onion, and potatoes into small pieces.
3. 3Heat olive oil in a large pot over medium heat. Add the onion and carrots and cook until softened.
4. 4Add the mushrooms and cook until browned.
5. 5Pour in the vegetable broth and add the potatoes, porcini mushrooms, and gluten-free pearl rice.
6. 6Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is tender.
7. 7Stir in the fresh parsley, salt, and pepper. Taste and adjust seasoning as needed.
8. 8Serve hot.

Substitutions

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