Mushroom Barley Soup

Kathy W

By
@Kattyw

The longer you simmer it, the better it gets.

This soup was pinched years ago from Rev. Georege Malkmus, the creator of the Hallelujah Diet. (www.hacres.com)


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
2 medium
onions, diced
2 clove
garlic, diced
2 stalk(s)
celery, diced
1 lb
mushrooms, chopped
1 c
barley
1/2 c
braggs's aminos (you can substitute soy sauce)
1/2 Tbsp
garlic powder
1 tsp
parsley, chopped
1 tsp
dill
10 c
water
2
carrots, diced
salt and pepper to taste

Directions Step-By-Step

1
In a large stock pot, heat oil over medium heat; add onions, garlic, celery and mushrooms and saute for 4 minutes
2
Add seasonings, barley and water. Reduce heat and simmer 2-3 hours, adding the carrots 45 minutes before the soup is finished.
3
Notes: You can replace 2 cups of the water with tomato juice if you like.

To thin the soup, add a little more water

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy