Mushroom  Soup

Meatless Mondays: Creamy Mushroom and Grains Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

With the excess of Thanksgiving behind us, a simple and easy meal for Meatless Mondays seems like the perfect thing to end a long post-holiday Monday. I think I’ve shared this recipe before, but I wanted to break it out again because it is so easy and delicious. The oat groats and barley add to the creaminess of the soup, but you could substitute other grains (like brown rice, wild rice, steel cut oats, pearl barley, etc.) if these two are not handy or you want to make a gluten free version. Serve this with a refreshing green salad and crusty whole grain bread for a complete meal that is sure to comfort you after an exhausting day. Save time by soaking the grains overnight or cooking them in the crock pot while you’re at work.

Creamy Mushrooms & Grains Soup

  • 1 Salt & Pepper to taste
  • 1 cup  Whole Oat Groats
  • 1 cup Whole Hull-less Barley
  • 6 cups Water
  • 3 cups Milk (any kind)
  • 1/4 cup Sherry
  • 1/4 cup Soy Sauce or Tamari
  • 2 tsp Paprika
  • 1 Tbsp Parsley Flakes
  • 3 cups Mushrooms, sliced (any type)
  • 1 small Leek, sliced

Directions

Combine oat groats and barley with water and bring to boil. Turn heat down, cover and simmer for 45 minutes. Add milk, soy sauce, sherry, spices and vegetables to cooked grains and bring to boil. Turn down heat, cover and simmer for 30 minutes. Serve with your favorite bread and enjoy!

Makes 8 servings.

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Cassidy Stockton Google: Cassidy Stockton
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