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Creamy Vegan Mushroom Barley Soup
Ingredients
  • ¼ cup olive oil
  • 1 pound assorted fresh mushrooms, I used a mix of button, cremini and shiitake, cleaned and chopped
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • 6 cups low sodium vegetable broth, divided
  • ½ cup dried pearl barley
  • ½ cup raw cashews, soaked in water 4 to 8 hours and drained
  • 1 ½ tablespoons soy sauce
  • 1 ½ teaspoons white miso paste, optional but recommended
  • salt and pepper to taste
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