Mushroom Barley Soup

Kathy W


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. (


★★★★★ 1 vote

15 Min
Stove Top


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

How to Make Mushroom Barley Soup


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

    To thin the soup, add a little more water

Printable Recipe Card

About Mushroom Barley Soup

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

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