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bowl of mushroom soup

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 30 minutes
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