Natural Farmacy: Messy Apron Recipes: Mushroom Barley Soup

Mushroom Barley Soup

Ingredients

4 cups mushrooms, cleaned and chopped
3/4 cup barley (quick cooking)
1 small red onion, chopped
1 shallot, chopped
1/2 cup carrot, chopped or shredded
2 cups milk
1 vegetarian bouillon cube
2 tablespoons fresh parsley, chopped
2 tablespoons oil
2 cups water
salt and pepper to taste

Type of Recipe
Soup

Dietary Considerations
Vegan

Instructions

Saute mushrooms, onion, shallot and carrot in oil on low heat until soft, about 8 minutes. Once soft, season with salt and pepper. Add barley, water, vegetarian bouillon cube and milk, reduce to a slow simmer until barley is done. You should have another cup of water on standby to gradually add if the soup becomes thick. Stir in parsley before serving.

Almond milk gives this a nice nutty flavor. You can substitute butternut squash or sweet potato for the carrot.

Ingredients