Mushroom Barley Soup

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Ingredients

  • 3 Diced Onions
  • 1 Cup Water
  • 2 TBSP Grapeseed Oil
  • 2 Pints Sliced Mushrooms- stems diced
  • 4 Carrots Diced
  • 3 Ribs Celery Diced
  • 1 small Potato diced- optional
  • 3 Cloves Garlic Minced
  • 1 TSP Ground Black Pepper
  • 2 Bay Leaves
  • ½ TSP Celery Seed
  • 8 Cups Additional Water
  • 2 TBSP Vegetarian Soup Broth Powder - with no additives
  • 1 TSP Thyme
  • 1 TBSP Worcestershire Sauce or Tamari Soy Sauce
  • 3 TBSP Tomato Paste
  • 1 Cup Barley
  • ½ Cup White Wine
  • ½ TSP Salt
  • Handful of Chopped Parsley
  • Handful of Chopped Dill

Instructions

  • In a very large pot on a medium flame, add the oil and the diced onions.
  • Sautee the onions, till they are translucent - do not let them burn or turn brown in any way.
  • Add all the vegetables, garlic, and water.
  • Place the bayleaves on the top - so you can extract them easily after cooking.
  • Let this boil, then simmer.
  • Add the soup broth powder, and mix into the soup.
  • Add the worcesteshire sauce (or tamari), and tomato paste and mix that in till even consistency.
  • Add the barley, let that cook for 10 minutes.
  • Continue to simmer gently.
  • Add the wine.
  • When cooked through, add the salt and pepper and taste.
  • Add a generous handful of the chopped parsley and dill.
http://thestealthhealthcook.com/mushroom-barley-soup/

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