Sweater weather is here and that means curing up with a hearty bowl of soup. This rich barley soup is loaded with immune boosting mushrooms, crunchy veggies, and umami flavor. Tahini and parmesan cheese add body to the creamy, earthy broth. Easily made on the stovetop or slow cooker for a cozy weeknight meal ready for the family to ladle up at any time!
Sweater weather is here and that means curing up with a hearty bowl of soup. This rich barley soup is loaded with immune boosting mushrooms, crunchy veggies, and umami flavor. Tahini and parmesan cheese add body to the creamy, earthy broth. Easily made on the stovetop or slow cooker for a cozy weeknight meal ready for the family to ladle up at any time!
1. In a large stock pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic and saute until softened, about 8-10 minutes. Add mushrooms and continue to cook, stirring ocassionally, for an additional 5 minutes.
2. Stir in coconut amino acids, vegetable broth, barley, and seasonings.
3. Bring to a boil, then reduce to a simmer until barley is cooked, about 30 minutes. Stir occasionally and add more broth if needed.
4. Add tahini and parmesan cheese, stirring thoroughly. Season to taste. Serve immediately with extra parmesan cheese, parsley, and tahini if desired.
Slow Cooker Version:
Saute olive oil, onion, carrots, celery and garlic in a large skillet over medium-high heat for 10 minutes. Stir in the mushrooms and continue to cook for 5 minutes. Transfer to a slow cooker and add coconut aminos, vegetable broth, barley, and seasonings. Cook on low for 6 hours until barley is cooked through. Stir in the tahini and parmesan cheese and serve with desired toppings.
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