mushroom barley soup

Name: Mushroom Barley Soup
Prep time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 2 medium onions, diced; 2 clove(s) garlic, diced; 2 stalk(s) celery, diced; 1 pound(s) mushrooms, chopped; 1 cup(s) barley; 1/2 cup(s) braggs's aminos (you can substitute soy sauce); 1/2 tablespoon(s) garlic powder; 1 teaspoon(s) parsley, chopped; 1 teaspoon(s) dill; 10 cup(s) water; 2 - carrots, diced; - salt and pepper to taste

(1 RATING)

45 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Jul 19, 2013

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)

Rate

prep time 15 Min

cook time

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons olive oil
2 medium onions, diced
2 cloves garlic, diced
2 stalks celery, diced
1 pound mushrooms, chopped
1 cup barley
1/2 cup braggs's aminos (you can substitute soy sauce)
1/2 tablespoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon dill
10 cups water
2 - carrots, diced
- salt and pepper to taste

How To Make mushroom barley soup

Step 1

In a large stock pot, heat oil over medium heat; add onions, garlic, celery and mushrooms and saute for 4 minutes

Step 2

Add seasonings, barley and water. Reduce heat and simmer 2-3 hours, adding the carrots 45 minutes before the soup is finished.
Step 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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