1 Tablespoon oil
1 portabello mushroom, chopped small or 2 cups button mushrooms, chopped
1.5 cups onion, chopped
1 summer squash, cut into small pieces
1 can chickpeas, rinsed
6 cups vegetable broth
1 cup barley
1/4 cup flour for thickening plus 1 cup water
1/4 teaspoon fennel
1 teaspoon oregano
1/2 teaspoon dill
1 teaspoon paprika
In the bottom of a large stockpot, fry mushrooms and onion in oil on medium-high heat until the mushrooms brown and the onion is translucent. Add spices and herbs, allow to fry 30 seconds. Add broth, turn heat to high (I usually add water, 1 vegan broth cube, and then salt it to taste with sea salt instead of adding actual broth). Add squash, chickpeas, and barley, cook for about 20 minutes until barley is cooked and chewy.
Once barley is done, mix 1 cup water and 1/4 cup flour until well blended. Add to soup and stir until soup thickens, about 2 minutes.