Simple Mushroom Barley Soup

subheading: Let's walk through what's in this vegan mushroom barley soup:

Extra virgin olive oil (I used Private Reserve Geek extra virgin olive oil)

Mushrooms- 2 kinds of mushrooms, baby bell mushrooms and white mushrooms. The baby bell mushrooms are simply sliced and sauteed in extra virgin olive oil. The white mushrooms are chopped into small pieces, they act to add flavor and volume to the broth.

Onions, garlic, celery, and carrots- this foursome of chopped veggies, sometimes called "soffritto" are sauteed in the olive oil to begin the flavoring process (we add the chopped white mushrooms to this mix).

Canned crushed tomatoes- I think of this as the secret ingredient you don't see in most mushroom barley soup recipes. Only about ½ cup of crushed tomatoes here provides great color and adds extra umami to the barley soup

Spices- A trio of warm spices including 1 teaspoon coriander, ½ teaspoon cumin, and ½ teaspoon smoked paprika. This combination of spices adds so much depth to the barley soup without overwhelming it. Find all three spices at our online shop.

Pearl Barley- About 1 cup of pearl barley (I used this one from Bob's Red Mill. Affiliate link) is all you need here. Rinse it well before using.

Fresh Parsley for garnish- this is totally optional, but a great way to finish this hearty soup with an added pop of green

Directions at themediterraneandish.com

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