Wednesday, February 6, 2013

Mushroom Barley #Soup ~ #Vegan

Oh, what a week...well maybe more like what a day.  All is well with the family,  more like a super crazy work day. I know we all have those...and I am really not complaining.

Anyway, you want to hear about the soup, right?  Rich, deep, earthy, full of comfort and flavor.  Mushroom Barley Soup - a very easy, delicious meal...

Mushroom Barley Soup

  •  Splash Olive Oil
  • 1 large Onion diced
  • 2 large Carrots cleaned and diced
  • 3 Celery stalks cleaned and diced
  • 3 cloves of Garlic roughly chopped
  • 3/4 lb. fresh Crimini mushrooms {or other mushrooms you like just not white button ones} cleaned & sliced
  • 1 C Woodstock Farms Organic frozen Shitake mushrooms 
  • 1 C Barley
  • 1 Qt. Pacific Natural Foods Organic Mushroom Broth {4 C}
  • 4-6 C Water
  • Salt & Pepper to taste
  • Optional green onion diced

1.  Heat olive oil in a large stock pot.  When hot add onions with a pinch of salt and sautee until soft.
2.  Add carrots, and onions. When they turn bright in color,
3.  Add the fresh mushrooms - stir, cover and sautee for a couple of minutes until fragrant then,
4.  Add Barley and frozen shitake mushrooms give it a good stir. Next,
5.  Add broth and water and bring to a slow simmer.  Cover and simmer until barley is soft.
6.  Add pepper, adjust salt to taste and add {if using} green onions

Vegan Mushroom Barley Soup Galactosemia MilkFree DairyFree


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