The earthy taste of mushrooms simmered in stock, with barley and vegetables, is perfect on a cold winter day! Find this Mushroom Barley Soup here! http://www.joyofkosher.com/recipes/mushroom-barley-soup/
This is a quick and easy vegetarian and vegan pumpkin and coconut soup recipe that you can serve up in about 20 minutes. As it uses canned ingredients, its also a great pumpkin soup recipe for when fresh pumpkin is out of season. I also like to add a bit of diced and sauteed tofu to pumpkin soup.