Mushroom Barley Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 2 onions
- 2 stalks celery
- 2 cloves garlic
- 1 pound of fresh mushrooms
- 1/2 cup soy sauce
- 1 cup barley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (use more!)
- 1 teaspoon dill
- 1 teaspoon chopped fresh parsley
- 10 cups water
- 2 carrots
Directions:
Here is a good barley soup recipe. It”s quite decadent, flavor wise,
though it”s quite healthy for you.
In a large pot (mine isn”t big enough, so I cut it down to one onion,
just less than a pound of mushrooms, 3/4 cup barley, and one carrot,
and 8 cups water), combine chopped onion(s), celery, garlic (I upped
it to four large cloves) and mushrooms. I added some water to this so
that the veggies wouldn”t stick to the pot. Saute for about 4
minutes, and then add the barley, soy sauce, seasonings, and water.
Bring to a boil, and then simmer (I had it covered, though it”s not
called for), for 2 to 3 hours. 45 minutes before it”s done, add the
chopped carrots.
Serves:
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