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 .

Marsha Fenwick, C.N.P.  R.R.T.