Vegan Shiitake Porcini Barley and Chickpea Soup

Love Life and Lollipops- Vegan Shiitake Porcini Barley and Chickpea Soup

Today both Baby Bar and Richie were sick in my house.  Oh AND I have a sprained ankle which I have no clue how I got.  Plus there hasn't been too much sleep around here, so we're struggling on the energy front.  We're a pretty pathetic bunch.

It felt like a night for a superheating dinner.  Seeing as I wasn't going too far today between the Baby that needed to sleep on me only and the ankle that only stopped throbbing when elevated, I needed to work with what we had around.

Luckily I had enough ingredients for either split pea soup or mushroom barley (for which I had no recipe and would need to wing it).  Richie chose mushroom barley, so I took the challenge.

This soup was perfectly simple, earthy, and borderline elegant.  It was easy and hearty and totally healing.  Here's how I did it:

Ingredients:

  • 2 packages of shiitake mushrooms, sliced and stems trimmed and sliced
  • 1 small carton of dehydrated porcini mushrooms, rehydrated and drained
  • 1 large yellow onion, chopped
  • 6 cloves of garlic, minced
  • 1 cup of hulled (whole grain) barley
  • 1 can of chickpeas, drained and rinsed
  • 1 carton of No Chicken Stock (or your favorite veggie stock)
  • sea salt to taste
  • olive oil
  • toasted sesame oil
  • truffle oil
  1. In a large cast iron soup pot (that's my choice of pots for soup making, but you can use whatever you've got around), sauté the shiitakes in 1-2 tblsp of olive oil and a pinch of salt.
  2. Meanwhile rehydrate the porcinis.
  3. Cook the mushrooms until theater cooks out and they start to get pretty fragrant.
  4. Remove the mushrooms from the pot and place them aside on a plate.
  5. In the pot sauté the onion in 1-2 tblsp of olive oil.
  6. Once they start to sweat add the garlic and another pinch of salt.
  7. Cook for apx 2-3 minutes then add the stock, mushrooms (both types), barley, and chickpeas.
  8. Bring to a boil and then down to a simmer and cover.
  9. Cook for 45min-1hr.
  10. Ladel into bowls and finish with a drizzle of toasted sesame oil and truffle oil.

This soup was absolutely perfect for a night like tonight and both Richie and Avi loved their bowls and finished every last drop!  I served it with some simply sautéed kale and garlic toasted sprouted grain bread.

Eve