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.
Total Time 1 hour hr 30 minutes mins
- 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
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