Real Recipes From Real Home Cooks ®

mushroom barley soup

(1 rating)
Recipe by
Kathy W
New Carlisle, OH

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)

(1 rating)
yield 6 serving(s)
prep time 15 Min
method Stove Top

Ingredients For mushroom barley soup

  • 2 Tbsp
    olive oil
  • 2 md
    onions, diced
  • 2 clove
    garlic, diced
  • 2 stalk
    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

How To Make mushroom barley soup

  • 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
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