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:
- In a large pot over medium-high heat, sauté onion and sliced mushrooms with 1 Tbsp coconut oil.
- Add carrots and celery to onions with mushrooms and let simmer for 5 min.
- Add veggie broth, water, and pearl barley to the mixture.
- Bring to boil, reduce heat and simmer, partly covered 30-40 minutes or until barley is tender.
- Add salt and pepper as desired .
Marsha Fenwick, C.N.P. R.R.T.
Marsha is not your typical nutritionist. She began her career 20 years ago as a Registered Respiratory Therapist. Later, she earned her certifications as a Registered Nutritional Consultant Practitioner, Certified Nutritional Practitioner, and Registered Orthomolecular Health Practitioner. Marsha is also a Certified Cancer Coach. Her clinical practice specializes in: sustainable healthy weight loss, digestive health, women's hormones, diabetes, heart health, and cancer prevention and recovery. For more information and to book a FREE 15 minute consultation go to www.marshafenwicknutrition.com
