Sometimes a recipe idea just hits me out of the blue, this is one of these inspirations from the aether. Creamy umami-rich, savory, and packed with nutrition. With a little planning the day ahead, this can be an easy weeknight meal. Pre-soak your barley overnight and the cashews 4 hours ahead. These two steps make the recipe come together in no time.
Cashew cream makes this SO satisfying and rich without guilt or being stodgy...indulge!
Simple prep for the veggies and mushrooms allow this to come together quick
Keeping the pantry ingredients to a minimum allows the flavor of the mushrooms to shine
Creamy Mushroom Barley Kale Soup - serves - 8 - 10
Dice up the veggies and slice the mushrooms, crush and mince the garlic. Cover the bottom of a large stockpot with a film of light olive oil and set it to medium heat. Add the veggies and salt, stir and cover. Reduce the heat to low and allow the veggies to soften, once the veggies are ready, add the sliced mushrooms and the dry herbs. Allow them to soften a bit and add the garlic and wine. Once reduced by half add the stock and allow to come to a boil cover and simmer on low for 20 minutes. Add the frozen spinach and bring it back to a simmer for 5 minutes. Add the cashew cream and stir to combine. Season to taste, you will likely need more salt after the cream. Add 1/2 C. of pre-cooked barley or other grain of choice to a large soup bowl and serve.
2 Qts. low sodium vegetable stock
1/2 C. dry white wine
1 T low sodium soy sauce
1 T Coconut aminos
24 Oz. of sliced mushrooms
3 carrots - diced
3-4 stalks of celery diced
1 big onion diced
4 cloves of crushed garlic
1 T Italian Seasoning
1 Tsp. thyme
4 bay leaves
1/2 tsp black pepper
3 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 12 Oz bag of frozen chopped kale or spinach
Add 1 T nutritional yeast to your bowl for a cheesy twist with a great hit of B vitamins.
Cashew Cream
Soak 1 C. raw cashews in water for 4 hours rinse and drain. Add to a blender with 1/4 C. water and 2 Tbl. of olive oil and blend until creamy add more water if necessary.
Stir well to break up any clotted cream
The Instant Pot makes easy work of whole grains like barley and with it's low glycemic index it is a great slow carb addition
Here are some tips on cooking whole grains from Cook's Illustrated done in 13 minutes under pressure if you pre-soak.
#umami #easyweeknightdinner #vegan #barley #wholegrain #cashewcream #instantpot #lowgi #kale #mushroom #soup
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