Shiitake and Barley Soup with Root Veggies
This broth of shiitake mushroom and barley is a great base for a bunch of sweet root vegetables, a very satisfying and hearty soup without being too heavy or rich.
8-10 dried shiitake mushrooms
1/2 C pearled barley *soaked overnight
3 tsp tamari
a 5cm piece of kombu (I used wakame in it's absence)
1.75-2L vegetable stock or water
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely diced
2-3 fresh thyme sprigs, leaves only
2 carrots, unpeeled and finely diced
1/2 medium sweet potato, peeled and finely diced
1 swede, peeled and finely diced
1 medium parsnip, finely diced
1 celery stalk, finely diced
1 inch fresh ginger, grated
1-2 tsp mirin (optional)
big handful of parsley, chopped, to serve
A simple, clean soup for winter, taken from Jude Blereau’s Wholefood For The Family. This broth of shiitake mushroom and barley is a great base for sweet root vegetables, a very satisfying and hearty soup without being too heavy or rich. As it’s not blended, it does require some fine dicing of the veggies – so if there is someone in the house, or the kids perhaps, who particularly love a good dicing task then this soup is for them. The chopping is really the only thing to do. Make a generous amount to have portions for the freezer.
Vegan, dairy free, and gluten free (if using wheat free tamari).
Soak barley (overnight if you can), in 3 cups of water and a spoonful of yoghurt, whey or a squeeze of lemon.
Break up the dried shiitake into a big soup pot, adding the drained barley, tamari, dried thyme, kombu and 1.75L of stock or water. Gently simmer, partly covered, for about 20 mins.
Meanwhile, get dicing! In a fry pan and sauté the onions, garlic and fresh thyme. Add a good pinch of salt and pepper to the pan and stir on a low heat until the onions just start to colour.
Add the onions to the pot, as well as all your beautifully diced veggies and grated ginger. Simmer gently for 45min – 1 hour with the pot partly covered. Keep your eye on the liquid and add more water or stock if necessary. Check the seasoning, it may need more salt or tamari, and Jude says to consider adding a little mirin to flavour if you haven’t used parsnips. Serve with lots of parsley.
This soup gets even better the next day, and freezes well for an easy restorative lunch.