This recipe is a Co-op Café classic. It’s simple to make, doubles and freezes well, and you can make it in a snap for a relatively quick dinner. Use local button mushrooms from the Co-op’s produce department, or mix it up with any combination of mushrooms you like. A simple green salad and a loaf of crusty bread are all you need to make this a meal. Enjoy!
Co-op Café Mushroom Barley Soup
- 7 cups water
- 1/3 cup tamari soy sauce
- 1/2 onion medium diced
- 2 ribs celery medium diced
- 3/4 pound mushrooms sliced
- 1 cup barley rinsed
- 1 teaspoon pepper to taste
- 1 teaspoon salt to taste
- 4 Tablespoons nutritional yeast
- 4 Tablespoons white spelt flour
- 1 1/2 cups vegan mayonnaise
- 1 cup soymilk
Start the water and tamari mixture in a large soup pot. Add the onion, celery, mushrooms and barley. Bring this to a boil. In a separate bowl, mix the thicker. Use a whisk and be sure to eliminate all lumps. Set aside. Once the soup pot comes to a boil and the barley is tender, add the thickener slowly while stirring the soup. Let it simmer, stirring as to not burn the soup, for about 15 minutes.