Barley “Bacon” Mushroom Stew Soup


Barley “Bacon” Mushroom Stew Soup

A stick-to-your ribs stew (soup?) that makes you laugh in the face of the snow outside. Even when you can’t get to the grocery store ’cause the roads are horrendous, you can have this soup (stew?).

That is, if you have some mushrooms. Everything else is probably stashed away in your vegan pantry. Or your freezer.

This isn’t a run of the mill barley mushroom soup because of a secret spice ingredient. If you’ve read this blog in the last week or two, you can probably guess it. That’s right… it starts with a B!

Barley Bacon Mushroom Soup Stew
2 Tbsp olive oil
1/2 package tempeh bacon, diced (or some homemade!)
1 onion, diced small
1/2 stalk celery, diced smaller than your onion
4 cloves garlic, crushed
1 10 package mushrooms, cut in 1/4s (creminis, bellas, just not white button if you can help it)
1/2 cup white wine
1 tsp berbere (insert jr. high style hearts drawn around this spice)
1 tsp thyme
1 tsp tarragon
1/2 tsp smoked paprika (good old s.p. is feeling a little displaced by my new love, B.)
1 cup pearl barley
1 Tbsp tamari
7 cups broth (you can always add another cup if you want soup)
salt and pepper to taste, if needed
sour cream and chopped parsley for garnishes, if desired

Heat the oil in your favorite soup pot. Add the tempeh bacon and cook until browned, then remove and set aside. Add the onion and cook until softened, about 5 minutes over medium heat. Add the celery and garlic, cooking a few more minutes until you can smell the garlic. (Mmmmmmm). Add the mushrooms and spices and cook 3-5 more minutes, until the mushrooms are starting to look soft. Add the tempeh bacon back into the pot. Turn the heat up and add the white wine. When it’s reduced to about 1/2 the liquid, add the barley, tamari and broth. Bring to a simmer and let cook 50 minutes to one hour, until the barley is tender. Check for the salt and pepper. Then have at it.

We like it topped with tofutti sour cream and a little fresh parsley.

Happy Weekend!

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5 Comments

  1. Posted January 31, 2009 at 3:14 am | Permalink

    Looks like a great recipe! Isn’t everything a bit better with tofuttie sour cream :)

  2. Posted January 31, 2009 at 9:46 am | Permalink

    Yum! I only recently discovered I like Barley and this sounds incredibly yummy!

  3. Posted January 31, 2009 at 2:00 pm | Permalink

    mmm…this looks so comforting and the flavors sound like they would be complex. Sounds delicious!

  4. Posted January 31, 2009 at 6:46 pm | Permalink

    That looks delicious! I always have mushrooms on hand, but the one thing I don’t have is barley. Actually, I’ve never cooked with it! Am I a bad vegan? haha I’ll get right on that!

  5. Posted January 31, 2009 at 7:11 pm | Permalink

    Oh, yum! That soup looks so warming and satisfying!

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