Posted in Recipes

Mushroom Barley Soup – A Sneak Peek!

Happy Friday! Today’s recipe and short video is a sneak peek into our rapidly approaching launch of our Cauldron Collection! Mushroom barley soup, a vegan belly-warmer to get you through this chilly weather. Enjoy! And remember if you ever make our recipes, be sure to share photos and tag us!

Music: Go Easy 01 URL: InShot

One thought on “Mushroom Barley Soup – A Sneak Peek!

  1. Here is the transcript of the video for those who might be hard of hearing!

    “Hey guys! I’m very proud to announce that the Cauldron Collection is just about ready to rock and roll, and since you guys have been so supportive and patient with all the changes that Kasia’s Cave is going through, I thought I’d treat you to a sneak peek!

    Let’s make mushroom barley soup! This recipe is vegan, but if you’re like me and have a mild addiction to good chicken stock, you can make it omnivorous. Gather your ingredients and let’s get cooking!

    I like to start by chopping all my veggies, and full disclosure, I actually had most of my mushrooms for this recipe cooked beforehand because I had used them in another recipe earlier in the week. I also used roasted garlic cloves instead of raw minced garlic, again, just because I had it. One of the best things about this soup is that it’s really versatile, if you wanted to switch up the veggies or add a leafy green, it would still work really well. I chopped up my parsley and thyme first since I had a dry cutting board so it wouldn’t stick from the other veggies, and I put it to the side to add later. You can chop/dice these however you’d like, I like to slice my mushrooms and dice everything else for a variety of shapes in the bowl, it makes it fun for kiddos (and adults) who might not like to eat their veggies. Is me. I love veggies, but I’m still learning to love mushrooms. As I chop, I add the veggies to a soup pot I’ve got nearby, my leeks being the only exception because I gave those an extra wash after slicing because they were extra sandy. After I added my double washed leeks into the pot with everything else, I added in the oil, and put the pot over medium heat on my stove. Since I used the roasted garlic, I smashed it into a paste, at this point and I also found some more mushrooms in the fridge so I decided to dice those up and add them too.

    Satisfying wipe of the counter clean and let’s wipe into cooking on the stove! Transitions gotta love them. You’re gonna cook this over medium heat until it just starts to turn gold, and then add your tomato paste, sage, rosemary, fennel, thyme, black pepper, and your bay leaf. Add in your soy sauce, and barley, then cook until the bottom of the pan is dry. This allows the barley to soak up a lot of that goodness that the veggies have let off, and it allows a fond to develop on the bottom of your pan, which just means that all the good bits your veggies are releasing are sticking to the bottom of your pan. No worries, we will not let that flavor go to waste!

    Add in your first quart of stock, making sure you scrape the bottom of your pan until all the fond has released. Add in the rest of your stock, and simmer for 25-30 minutes or until your barley is tender. At the very end, add in your herbs and green peas.

    As always, adjust the seasonings to your taste. Never forget this step! The recipe writer won’t be offended! If they are, then tough cookies. Everyone’s tastes are different!

    You’ll end up with something that looks like this, and let me tell you, it’s like a warm blanket on a cold day. Enjoy! Thank you for watching! Bai!”


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