Mushroom foraging is an amazing, fun summer and fall activity here in Colorado. Depending on the time of year, you can hunt for morels, boletes, and chanterelles. It’s wintertime now, though, 
and who wouldn’t love a bowl of mushroom bean barley soup?
Mushrooms may look dainty but they are full of healthy nutrients. They are full of antioxidants, Vitamin B, and selenium, among others. Add in some barley, non-dairy milk and beans, you have the makings of a super healthy meal.
I have yet to be as successful at chanterelle foraging as bolete or other mushroom varieties, but Costco helps me out with their annual chanterelles. For at least the last five years, (who is counting?), Costco offers wonderful baskets of gloriously yellow chanterelles for the unheard price of $9.99 a carton. They are so reasonably priced and so beautiful, it’s hard not to buy one more than one carton. Which, of course, I buy several, gently sautéed, and freeze for future use.
You may wonder what to do with a full box of mushrooms (or more than one box of mushrooms!). Saute, and freeze the little beauties in individual packages. I put ½ cup in Glad Press N Seal and freeze. You will have chanterelles ready to go for your next plant-based chanterelle mushroom bean barley soup. And don’t forget the stems! Dry and store the stems to add more umami to your sauce or soup! If you forget, try porcini powder as a great substitute!
One of my favorite dishes to make on a cold winter day is a cream of chanterelle mushroom soup. This year I upped the ante and made a plant-based or vegan chanterelle mushroom bean barley soup. In my prior lifestyle, I loved to make this soup non-vegan but we transitioned to plant-based in 2018 due to some health issues. So, I upped my skills and here we are with what is a primarily plant-based, vegan mushroom soup. I’m a firm believer that recipes are outlines, so feel free to adjust as per your preferences.
This dish pulls together quickly with a can of beans, fresh or frozen chanterelles (or your mushroom of choice) and ready to go grains.
Practice and play: Test cannellini beans or any white bean and cremini, white button, or shitake mushrooms. Farro or brown rice works well as a substitute grain.
Bon Appetit!
Plant-based Chanterelle Mushroom Bean Barley Soup
Plant-based Chanterelle Mushroom Bean Barley Soup
Ingredients
- 2 tbsp avocado oil, divided
- 1 tbsp chopped shallot
- 8 ounces chanterelle mushrooms, or your choice of mushroom
- 2 tbsp flour
- 2 cups full-fat non-dairy milk, your choice, heated
- 1 cup cooked barley (other grain of choice) Trader Joe's 10-minute farro works well too
- 1 can Great Northern white beans, drained and rinsed or your choice of white bean
- 2 tsp dried mushroom powder (optional, but makes the soup better
- Salt and pepper to taste
Instructions
Heat the first tbsp of oil in a medium or large saucepan over medium heat.
Add a bit of shallot. If it sizzles a bit, add the rest of the shallot. Add a bit of salt.
Saute until soft and golden but not brown.
Add the second tbsp of avocado oil. Allow to heat up and add the chanterelles. Saute until soft.
Add the flour and stir 1-2 minutes. Do not allow to brown. A light cream or tan is a good color to look for.
Slowly add the warmed milk and whisk continuously.
Add the drained beans and cooked barley. Allow the soup to thicken.
Salt and pepper to taste.Sprinkle with paprika or dried parsley for color. Serve with your choice of bread, oyster crackers, etc.
Notes
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