Take Heart!
From Christian Vegetarian Association (CVA)

Sauerkraut, Mushroom, and Barley Soup


2 Quarts water
12 oz. mushrooms, washed well, stems trimmed, and thinly sliced
1 - 14 oz. can sauerkraut
2 - 8 oz. cans sauerkraut juice
1/3 cup barley
1/2 cup onion, finely minced
2 T. safflower oil
2 T. unbleached flour
1 1/2 cups Vegan Dumplings, precooked
salt and freshly ground pepper, to taste
unbleached cane sugar, to taste


  • In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil.
  • Reduce heat to low and simmer for 20 minutes.
  • Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2-3 minutes or until softened.
  • Add the flour and stir well to combine.
  • Cook the onion-flour mixture an additional 2-3 minutes, while stirring constantly, until the color of the mixture darkens a bit.
  • Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup.
  • Cook the soup an additional 30 minutes or until the barley is tender.
  • Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar.
  • Simmer the soup an additional 5 minutes to allow the flavors to blend.
  • Taste and adjust seasonings, if needed.
  • Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired.

The flavor of this soup is almost better the next day.

Serves 6-8