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Warming Soups for Cool Weather

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Mushroom Barley Soup
serves 5–6

3/4–1 cup barley
2 cloves garlic, minced
2 small onions, diced
4 cups mushrooms, sliced
4 Tbsp. tamari
2 Tbsp. nutritional yeast
5 Tbsp. cashew butter
1 Tbsp. onion powder
1/2 Tbsp. garlic powder
1 tsp. sea salt, to taste

1. Cook the barley in a big soup pot (one cup dry barley to three to four cups water). Bring to a boil, then reduce heat and simmer until barley is completely cooked.
(This will make a hearty soup. For a thinner soup, use only 3/4 of a cup of barley.)
2. Remove barley from the pot. In the same pot, sauté garlic, onions, then mushrooms.
3. In a blender, blend 1 1/2–2 cups water with tamari, yeast, cashew butter and seasonings. Pour this into the soup pot.
4. Cover the blades of the blender with some cooked barley. Add water to cover the barley and blend to a creamy consistency. Add 1–2 more cups of water to the blender and blend. Pour this into the soup pot.
5. Add the remaining cooked barley to the soup pot. Simmer for 25–30 minutes. (If soup sits for a while, the barley will absorb some of the liquid and thicken the soup. To remedy this, add more liquid and seasonings.)

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Read more: All recipes, Basics, Eating for Health, Food, Soups & Salads, Vegan, Vegan and Delicious

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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500 cholesterol-free recipes from quick, easy meals to gourmet banquets. An extensive chapter on raw food preparation, cultivating a vegan-organic garden, vegan alternative ingredients, quotes from medical and environmental authorities affirming the benefits of a plant-based diet and inspiring words of wisdom from some of the greatest minds of all time. More than a cookbook!buy now

54 comments

+ add your own
7:43AM PST on Nov 29, 2012

typo> Love the creamy soup recipes.

7:34AM PST on Nov 29, 2012

Great ideas. Soothing on the digestion too. Love there creamy Soups.

6:10PM PDT on Jul 20, 2011

Great ideas. Thanks for sharing.

3:02AM PST on Mar 1, 2011

The creamy potato soup sounds delicious ! I will definitely try it !

12:56PM PST on Feb 10, 2011

Great article with a lot of yummy looking recipes, thank you very much for sharing!

6:08PM PST on Jan 19, 2011

Thanks.

1:01PM PST on Dec 23, 2010

The basic foundation seems a very good idea, I'll try it this week. Some ingredients are not available in my country (Belgium) but I'll use my creativity to find similar vegetables.

2:47PM PST on Nov 23, 2010

Very nice! Can't wait to try the light lentil soup!

6:39PM PDT on Nov 5, 2010

Ina Mohan wrote;
"In India they have his fabulous hot spicy soup called "rasam". It can be eaten as appetizer, main dish with rice, side dish, and as flu remedy, as no virus survives this tasty combination of healthy spices and herbs in rasam very long. Here is the recipe:
http://www.belsandia.com/indian-spicy-rasam-soup-with-tomatoes-and-tamarind.html"


Ooh this recipe sounds yummy! Thanks! I had to do a search, but I found a simple recipe for the rasam powder called for so it is readily doable;

3/4 cup coriander seeds (dhania)
1/2 cup cumin seeds (jeera)
1/2 cup red gram lentils (tuar dal)
1/4 cup peppercorns
6 red chillies

1:31AM PDT on Nov 3, 2010

Thanks!

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