Mushroom and Barley Soup
Herbed French Baguette and Simple Spinach Salad
Ingredients
- 1½ (8-oz) pkg sliced mushrooms
- ½ cup chopped onion
- 1 carrot, sliced
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 3 cups low-sodium vegetable broth
- 1 cup quick-cooking barley
Instructions
- Cook mushrooms, onion, carrot, celery, and garlic in hot oil in a Dutch oven over medium heat 10 to 12 minutes or until browned and tender. Add broth; bring to a boil.
- Stir in barley; reduce heat, and simmer 10 minutes or until barley is tender, stirring occasionally. Season with salt and pepper to taste.
Side Dish Ingredients
- ½ (10-oz) French baguette
- 2 Tbsp vegan butter, softened
- ⅛ tsp dried thyme
- ⅛ tsp pepper
- 1 (5-oz) pkg baby spinach
- ½ pint grape tomatoes
- 3 Tbsp vegan olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 400°F. Wrap baguette in foil. Bake 10 to 12 minutes or until thoroughly heated.
- Stir together butter, thyme, and pepper in a small bowl; serve with warm bread.
- Toss together spinach, tomatoes, and vinaigrette in a large bowl.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
