Mushroom Barley Soup #3 (v)

Ingredients

• 1 tbs canola oil, divided
• 1 medium onion, chopped
• 2 celery ribs, chopped
• ½ C pearl barley, rinsed and drained
• 6 C reduced-sodium vegetable broth, divided
• 5 C (about 3/4 pound) chopped mushrooms
• 2 tsp Worcestershire sauce
• 3 medium carrots, peeled and diced
• Salt and freshly ground black pepper
• Cayenne pepper to taste

Directions

1. Sauté Base: In a large pot, heat oil over medium heat. Add onion and celery and cook until softened, about 3 minutes. Stir in barley and cook briefly.
2. Simmer: Add part of the broth, bring to a boil, then reduce heat, cover, and simmer until barley is partially cooked, about 40 minutes.
3. Cook Mushrooms: In a separate pan, heat remaining oil and cook mushrooms until tender. Stir in Worcestershire sauce, then add carrots and set aside.
4. Combine: Add mushroom and carrot mixture to the pot along with remaining broth. Bring to a boil, then reduce heat and simmer until everything is tender, about 30 minutes.
5. Season & Serve: Adjust seasoning with salt, pepper, and cayenne. Serve hot, or refrigerate for later use.

Chef's Notes

• Substitute coconut aminos for Worcestershire sauce for a vegan dish

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