Скачать с ютуб How to Make the Best MUSHROOM BARLEY SOUP! Plant based | oil and salt free. (VEGAN style) в хорошем качестве

How to Make the Best MUSHROOM BARLEY SOUP! Plant based | oil and salt free. (VEGAN style)

This is an awesome creamy mushroom barley soup! Loaded with umami flavor and an out-of-this-world cashew cream! It's a hug in a bowl! RECIPIE: Ingredients 1 medium yellow onion, diced 2 tablespoons minced garlic 1 tablespoon tomato paste 10 to 16 oz. Baby Bella mushrooms, chopped 2 tablespoons amino acids 3 cups water 3 cups low-sodium vegetable broth 2 tablespoons nutritional yeast 1 cup barley, rinsed 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon sweet paprika ¼ teaspoon black pepper ½ cup cashews ½ cup unsweetened plain plant milk 2 teaspoons red wine vinegar Instructions Place the yellow onions in a deep stock pot, sauté until tender, about 7 minutes. Add a splash of water if needed to prevent burning. Add the garlic and tomato paste, sauté for 1 minute, stirring constantly. Add the sliced mushrooms and tamari, sauté until the mushrooms are reduced, about 4 to 6 minutes, stirring occasionally. Add all the remaining Ingredients through to paprika and stir well to combine, heat to boiling, then lower to a simmer. Cover with the lid ajar, and simmer for 40 to 55 minutes until the barley is tender. While the soup is simmering, place the cashews into a small bowl, cover with hot water, allow to soak for 15 minutes. After 15 minutes, drain off the water. Place the soaked cashews and plant milk into a high-speed blender and blend on high until smooth and emulsified (about a minute). Set aside until ready to use. Once the barley has reached the desired tenderness, stir in the cashew cream and red wine vinegar. Simmer for several minutes, then remove from the stove and allow to set for 15 minutes.