Mushrooms, shallots, garlic, and thyme make a dreamy, comforting combo all on their own, but add miso and hearty barley and you’ve got a new recipe you’ll make over and over. This warming soup recipe from The Plant-Forward Solution cookbook is easily made gluten-free by swapping the barley for buckwheat groats.
What you need:
1 cup raw cashews
6 cups low-sodium vegetable broth, divided
1½ tablespoons olive oil
1 pound assorted fresh mushrooms (such as oyster, cremini, or shiitake), sliced
2 medium shallots, finely chopped
3 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons balsamic vinegar
⅔ cup pearled barley
2 tablespoons white miso paste
What you do:
- In a small saucepan over high heat, add cashews and 1 cup of broth and heat just until it comes to a boil. Pour into a high-powered blender, cover, and set aside.
- In a large pot over medium-high heat, warm oil. Add mushrooms, shallots, garlic, thyme, salt, and pepper, and sauté, stirring often, until mushrooms soften and begin to brown, 5 to 7 minutes. Stir in vinegar, then add barley and cook, stirring often, until lightly toasted, 2 to 3 minutes.
- Add remaining broth and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until barley is tender, about 30 minutes. Remove from heat.
- Transfer 1 cup of soup (including some mushrooms and barley) and miso to blender with cashews and blend until very smooth.
- Stir cashew mixture into stew. Divide into 4 soup bowls and serve.