screamingpuddle (screamingpuddle) wrote in vegancooking,

[Lentil, Mushroom Barley Soup] request for favourite soup recipes

Today my mom and I are going to be making soups so I can take home a bunch to my on-uni-campus unit and be fed for weeks. These ones are my favourites to make [they are a 'given' on soup days], but I was wondering whether anyone had any treasured all-time favourites to share since we're heading into fall over here.

Mushroom and Barley Soup

1 large onion
4 cloves garlic
2 carrots
1 stalk celery
8oz mushrooms
4 cups mushroom stock [or additional 4oz mushrooms & veggie stock instead]
4 cups veggie stock
1 can diced tomatoes
1 cup pearl barley
2 t dried thyme leaves
1 t white wine vinegar
pepper to taste
bay leaf

Cook onion over medium until soft. Add garlic, carrots, celery and mushrooms and cook until mushrooms start to brown.

Add rest and bring to boil. Reduce heat to medium low and let simmer 30 minutes or until barley is tender.


Lentil Soup

1 large onion
1/2 celery
2 carrots
3 cloves garlic
4 cups veggie stock
3 cups onion stock [or 3 c veggie stock + half an onion]
1 can diced tomatoes with juices
1 cup brown lentils
2 t white vinegar

Cook onion/celery/carrots on medium heat with garlic 5 minutes.

Add rest and bring to boil, reduce to low and simmer 30-35 minutes.

-add 1 t dried basil [or 1 T fresh] and 1 cup chopped spinach or kale after 15-20 minutes.
-add warm rice to your bowl before spooning soup on for a more substantial main course.
Tags: soups-lentil, soups-mushroom
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