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).

　　

Ingredients

6 servings

　　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

　　

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