This hearty classic soup gets its dept of flavor from adding dried mushrooms and a generous amount of fresh herbs. Great for cold days, this will warm your heart and soul!
6 dried shitake mushrooms (about 1 oz/28 grams)
2 tablespoons mushroom powder/seasoning
4 tablespoons vegan butter, divided
2 tablespoons extra virgin olive oil, divided
6 sage leaves, sliced
3–4 sprigs thyme
8 oz (225 grams) button or oyster mushrooms, cleaned and sliced
8 oz (225 grams) shiitake mushrooms, sliced
1 yellow onion, chopped
4 garlic cloves, chopped and divided
1 sprig rosemary, stem removed, leaves chopped
1 leek, cleaned, only white and light green parts, sliced
1 teaspoon coriander seeds, toasted and crushed
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon fennel seeds, toasted and crushed
1 carrot, peeled and sliced
1 small rutabaga, peeled and cubed small
1 teaspoon smoked paprika
8 cups (1.8 liters) mushroom broth (or vegetable broth0
1 cup (160 grams) hulled or pearled barley, rinsed
handful of chopped parsley
2 bay leaves
Salt, pepper to taste
Fresh parsley for garnish (optional)
First, soak the dried mushrooms in plenty of hot water, for about 20-30 minutes. Strain the liquid through a coffee filter to remove any dirt. Reserve the liquid and add in 2 tablespoons of mushroom seasoning*.
Add 2 tablespoons of the butter and 1 tablespoon of the oil in a large sauté pan, then add two of the chopped garlic cloves with the thyme sprigs and toast for about 30 seconds before adding the mushrooms and sliced sage leaves. Cook for about 3-4 minutes, then season with salt and pepper and cook for another 3-4 minutes.
Transfer the mushrooms to a plate, clean out the pan and add the remaining 2 tablespoons of butter and one tablespoon of olive oil along with the 2 crushed garlic cloves, toasted coriander, cumin and fennel seeds. Sauté for a few seconds before adding in the onions and leeks with a pinch of kosher or sea salt and cook for 2-3 minutes before adding in the carrots, rutabaga, and smoked paprika. Stir to combine and then throw in the pearled barley, mushroom or vegetable broth and bay leaves.
Re-introduce the cooked mushrooms and let cook for about 30-45 minutes until the barley and vegetables are tender.
Season with additional salt and pepper, remove the bay leaves from the soup and serve garnished with optional fresh chopped parsley, a nice chunk of crusty bread or these potato rolls and a nice glass of wine!
You can substitute the mushroom powder or seasoning for 1 bouillon cube or 1 tablespoon of vegetable seasoning