Mushroom Barley Soup

Mushroom Barley Soup

Cooking up a warm, nourishing, and comforting pot of mushroom barley soup—a true pot of gold! I love adding flanken (my hubby’s favorite) for an extra layer of richness, making it a hearty and satisfying meal. This soup is packed with protein, fiber, and a perfectly balanced combination of nutrients. Feel free to customize it with all the many different kinds of mushrooms that appeal to you and your protein of choice for a dish that’s as versatile as it is delicious!

Ingredients:

• 2 large yellow onions, chopped
• 3 carrots peeled and sliced into small cubes
• 3 celery sticks sliced into small cubes
• 225g mushrooms, sliced thin (variety of mushrooms including dried shitake and maitake)
• 4 cups organic vegetable broth
• 1/4 cup of parsley, chopped
• 1/2 cup medium pearl barley
• 6 cups water
• salt and black pepper to taste

Directions:

1. In a large pot over medium-high heat, sauté onion and sliced mushrooms with 1 Tbsp coconut oil.
2. Add carrots and celery to onions with mushrooms and let simmer for 5 min.
3. Add veggie broth, water, and pearl barley to the mixture.
4. Bring to boil, reduce heat and simmer, partly covered 30-40 minutes or until barley is tender.
5. Add salt and pepper as desired.

For thousands of years, cultures across Asia, Eastern Europe, and the Americas have turned to mushrooms for healing. Today, medicinal mushrooms are more popular than ever—and for good reason. Modern research continues to uncover how these powerful fungi may support immunity, brain health, gut balance, stress resilience, and more!
Read more and see my top five choices >

Marsha Fenwick, C.N.P.  R.R.T.