Hearty, healthy mushroom barley stew is rich, creamy and full of flavor with fresh tarragon and all the goodness you can expect from whole food, plant-based oil free cooking and eating.
Heat a medium soup pot over medium heat. Add onions, leeks, mushrooms and broccoli and sauté everything until mushrooms have released their moisture and onions and leeks start to soften.
Add vegetable broth, barley, tarragon and a pinch of cayenne pepper. Stir to mix and bring the pot to a gentle boil. Reduce the heat to low simmer, cover and cook for 25 minutes until barley swells and is tender.
Taste and add additional tarragon, cayenne and salt or pepper if desired. Serve in bowls and enjoy.
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This is SOOO good! My husband has been asking me to make more soup with barley and I was out of ideas, having made beef / barley and chicken / barley. This is delicious and do-able on a weeknight. This soup is very filling and will warm you on a cold, wet, winter night.
Thanks for sharing!
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