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Plant-based Chanterelle Mushroom Bean Barley Soup

This dish pulls together quickly with a can of beans, non-dairy milk, fresh or frozen chanterelles (or your mushroom of choice) and ready to go grains.

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Course: Soup
Cuisine: American, French
Ingredients Method Notes

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

Method
 



  1. Heat the first tbsp of oil in a medium or large saucepan over medium heat.








  2. Add a bit of shallot.  If it sizzles a bit, add the rest of the shallot. Add a bit of salt.








  3. Saute until soft and golden but not brown.








  4. Add the second tbsp of avocado oil. Allow to heat up and add the chanterelles. Saute until soft.








  5. 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.








  6. Slowly add the warmed milk and whisk continuously.








  7. Add the chanterelle or porcini powder.








  8. Add the drained beans and cooked barley. Allow the soup to thicken.














  9. Salt and pepper to taste.
    Sprinkle with paprika or dried parsley for color.
    Serve with your choice of bread, oyster crackers, etc.






Notes

Option: you may choose to use less flour and add the reserved bean liquid to thicken the soup.