It’s July and I made soup for dinner. We’ve been having some unseasonably mild weather lately, so I decided to take advantage of the cooler temperatures and make some soup. I have been doing a lot of food blog surfing, looking for good vegan recipes to inspire me and I found a great one here. I made some variations since I wanted to use what I had on hand, and you already know I don’t usually bother with measuring unless absolutely necessary.
10-12 fresh mushrooms, sliced (I used crimini)
small red onion, sliced
medium potato, peeled and cubed
garlic clove, chopped
1/4 cup quick cooking barley (or pre-cook your own)
3-4 cups mung bean water* (can use water or vegetable broth)
Sauté the onion in a pot in some olive oil until translucent. Add the potatoes, rosemary, and thyme, and a little more olive oil and cook about 5 minutes. I wanted to brown my potatoes a bit to get some color and more flavor into them. Stir in the barley and allow it to brown a bit also. I also added about a third of the sliced mushrooms to brown them a little. Add the rest of the mushrooms, garlic, and your liquid. Bring to a boil. Lower the heat and simmer for 10 minutes, or until the potatoes and barley are done. I mashed the potatoes in the pot to thicken the soup. Season with salt and pepper to taste, top with chopped parsley.
*What the heck is mung bean water? It’s the water I soaked my mung beans in. I’m in the process of sprouting my own mung bean sprouts (post to follow in a few days), and one of the first steps is to soak the beans in water for 8-12 hours. The website I’m following for sprouting instructions said that this water could be used for stock since it’s full of nutrients. So there you have it.