Mushroom Soup

This is a comforting delicious soup, and it’s super easy to make! Mushroom soup with barley is a great way to get vitamin D without a supplement. Want to know more about how to get vitamin D in you diet? Check out this post.

The Moosewood Cookbook inspired this recipe. I made a few changes because we really like our veggies around here. Serve this soup as alone or with some cheese and bread.

This mushroom soup can easily be made with the dried mushrooms you might have in the pantry after reading the post on getting vitamin D from food.

Mushroom soup is really easy and a great beginner recipe if you are new to cooking from scratch. The only part that needs some attention is cooking the barley and carrots so they both get done at the same time. I like bigger chunks of carrot so I throw it right in with the barley. If you want tiny bits of carrots then add the carrots in the pot in the last 10 min of time that the barley is cooking.

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All The Nutrition And Kitchen Health

Mushrooms have many trace minerals needed for immunity and brain health. Barley was one of the first cultivated grains. You can find it mentioned in the Bible in several places. The most notable is in the feeding of the multitude in Matthew chapter 14.

You can replace the pearled barley for the whole grain “hulled barley” for even more fiber and nutrition. Barley has soluble fiber which can help with heart health and controlling blood sugar. barley can also help heal and unhealthy gut.

Using some good homemade stock or broth will really increase the wholesomeness of this soup. Homemade meat stock is rich in protein and minerals. Feel free to add some meat into this soup if you like.

So – No long post here. Just a recipe. Here it is and let me know what you think in the comments.

Mushroom Soup With Barley

Joanne

This comforting soup uses whatever stock you might like for a base. Use sun-exposed mushrooms for a boost of vitamin D.

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Total Time 1 hour hr 30 minutes mins

Servings 6 people

Ingredients

  

• 1/2 Cup Raw Pearled Barley
• 6 Cups Stock Or Broth Of Choice
• 1 tsp Good Salt Such As Celtic Or Sea Salt
• 4 TBS Tamari
• 1/4 Cup Dry Wine White or red depending on which stock you use
• 3 TBS Butter
• 1 1/2 Cup Chopped Onion
• 2 Cups Diced Carrots
• 2 Cloves Minced Garlic
• 1 Pound Fresh Mushrooms (About 1+ Cup Dried) Expose fresh mushrooms to direct sunlight for 2 or more hours to absorb vitamin D if desired.
• 1 tsp Black Pepper

Instructions

 

• In a pan large enough to hold at least 10 cups of liquid combine the barley and stock or broth
• Cook barley for time specified on package (about 30 min) with the carrots in the pan of stock
• Saute' the onions in butter until translucent then add the mushrooms and garlic and cook until tender but not mushy
• Add the vegetables to the soup pot and season with salt and pepper
• Simmer for up to an additional 20 min to blend flavors
• Taste and add more salt or pepper if desired
• Serve hot
• Optional: Consider adding some fresh parsley or greens at the end of cooking time