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

review

a recipe by

Kathy W

@Kattyw

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)

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★★★★★ 1

serves 6

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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mushroom barley soup

Ingredients For mushroom barley soup

How To Make mushroom barley soup

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