Winter Celery, Potato, and Mushroom Soup

Name: Winter Celery, Potato, and Mushroom Soup
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 tablespoons unbleached white flour; 5 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 4 large celery stalks, diced; Handful of celery leaves, chopped; 3 medium potatoes, diced; 1/3 cup raw pearl or pot barley, rinsed 2 bay leaves; 1/2 pound mushrooms, coarsely chopped; 2 teaspoons salt-free seasoning (see page 4 for brands); 1 cup frozen green peas, thawed; 1 1/2 to 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste

December 9, 2011

This is just the sort of mild soup that is so comforting on cold winter days. Quick Sunflower-Cheese Bread (page 144) is a good accompaniment, as are Cheddar-Oat Griddle Biscuits (page 153).

Recipe information

Yield
6 servings

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 tablespoons unbleached white flour

5 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

4 large celery stalks, diced

Handful of celery leaves, chopped

3 medium potatoes, diced

1/3 cup raw pearl or pot barley, rinsed 2 bay leaves

1/2 pound mushrooms, coarsely chopped

2 teaspoons salt-free seasoning (see page 4 for brands)

1 cup frozen green peas, thawed

1 1/2 to 2 cups rice milk, or as needed

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.
Step 2
Sprinkle in the flour a bit at a time and stir in. Slowly stir in about 1 cup of the water, then add the remaining water with bouillon cubes, celery, celery leaves, potatoes, barley, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
Step 3
Add the mushrooms and seasoning, and simmer until the barley is tender, about 25 to 30 minutes longer. Add the peas and enough rice milk to give the soup a medium-thick consistency.
Step 4
Season with salt and pepper, and simmer over very low heat for another 10 minutes. Discard the bay leaves. This soup thickens as it stands; thin any leftovers with additional water or rice milk, then taste to adjust the seasonings.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 259
Step 7
Total fat: 8g
Step 8
Protein: 5g
Step 9
Fiber: 8g
Step 10
Carbohydrate: 49g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 97mg

Vegan Soups and Hearty Stews for All Seasons

TagsSoup Soup/Stew Celery Vegetable Potato Root Vegetable Mushroom Main Dinner Dairy Free Nut Free Vegan Vegetarian Easy Simmer Winter Cookbooks

Recipe information

Ingredients

Preparation

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Step 4

Nutrition Information

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Recipe notes