Vegetarian Tahini Mushroom Barley Soup
Vegetarian, Vegan Option, Dinner, Fall, Soup
1 Tbsp olive oil or butter
1 small onion, diced
1 large carrot, diced
1 rib of celery, diced
4 cloves of garlic, minced
16 ounces cremini mushrooms
4 Tbsp coconut amino acids (we likeCoconut Secret)
6 cups vegetable broth
1 ½ cups uncooked barley
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 cup parmesan cheese (dairy or vegan) plus extra for topping
1/3 cup Soom Premium or Organic Tahini plus extra for topping
Handful of fresh parsley for garnish
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.
Recipe & Photography: Selena Sharpless