Name: Dried Slippery Jack Mushroom Soup
Cook time: 2 h 8 min
Yield: 8 servings
Ingredients: 2 cups of HerbaZest Dried Mushrooms; 1 cup of carrots (peeled & cubed); 1 cup of potatoes (peeled & cubed); 1/4 cup of barley; 1 onion (small, chopped); 3 cloves of garlic (minced); 5 cups of vegetable broth; 5 cups of water; Black pepper (to taste); Salt (to taste); 1 tablespoon of thyme (for garnish); 2 tablespoons of olive oil

Ingredients

Carrot
Potato
Barley
Onion
Garlic
Vegetable broth
Water
Black pepper
Salt
Thyme
Olive oil

2 cups of HerbaZest Dried Mushrooms
1 cup of carrots (peeled & cubed)
1 cup of potatoes (peeled & cubed)
1/4 cup of barley
1 onion (small, chopped)
3 cloves of garlic (minced)
5 cups of vegetable broth
5 cups of water
Black pepper (to taste)
Salt (to taste)
1 tablespoon of thyme (for garnish)
2 tablespoons of olive oil

Directions

This rustic soup combines the deep, earthy flavor of rehydrated slippery jack mushrooms with tender carrots, potatoes, and barley for a hearty, warming dish. Cozy and aromatic, it's a nourishing, plant-based soup that brings comfort in every spoonful.

Rinse dried mushrooms and soak in 5 cups of water for 1 hour.(1 hour)
In a skillet, heat olive oil and sauté garlic and onions until golden.(5 minutes)
Drain (reserving the soaking water), chop the mushrooms, and add them to the pot. Give it a mix.(3 minutes)
Add reserved soaking water, vegetable broth, and barley. Bring to a boil. Then lower the heat, cover, and simmer for 30 minutes.(30 minutes)
Add potatoes and carrots. Cover and cook for another 30 minutes.(30 minutes)
Season to taste and serve hot garnished with fresh thyme. Enjoy!