Winter Celery, Potato, and Mushroom Soup Recipe

Name: Winter Celery, Potato, and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until golden.
3
Sprinkle in the flour a bit at a time and stir in.
4
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.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 15 minutes.
7
Add the mushrooms and seasoning, and simmer until the barley is tender, about 25 to 30 minutes longer.
8
Add the peas and enough rice milk to give the soup a medium-thick consistency.
9
Season with salt and pepper, and simmer over very low heat for another 10 minutes.
10
Discard the bay leaves.
11
This soup thickens as it stands; thin any leftovers with additional water or rice milk, then taste to adjust the seasonings.
12
Per serving:
13
Calories: 259
14
Total fat: 8g
15
Protein: 5g
16
Fiber: 8g
17
Carbohydrate: 49g
18
Cholesterol: 0mg
19
Sodium: 97mg

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Winter Celery, Potato, and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Celery, Potato, and Mushroom Soup

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