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Home Using Cream Cheese With Egg Whites

Mushroom Barley Soup Recipe

Ingredients

How to make it

  • Put barley in a 5 quart pot with bay leaves and a generous amount of sea salt. Add 6 cups of water and bring to a boil over high heat. Cover pot, lower heat and simmer for about 1 hour or until grains are soft and open.
  • Heat half the olive oil in a large skillet over medium heat and add the onions. Sauté for about 5 minutes. Add a pinch of salt and the garlic, and continue cooking for a couple more minutes. Stir in the thyme and rosemary. Add the carrots and celery. Cook for a few minutes then add to the pot of barley and cooking liquid.
  • Next, heat the remaining olive oil in a wide skillet over medium-high heat. Add the mushrooms and a pinch of salt. (If you don’t have a large enough skillet, you can cook them in a couple of batches). Sauté, stirring constantly for a few minutes. Lower heat to medium and cook until softened and starting to brown.
  • Transfer to pot. Add 2-3 cups of water, and miso paste. Bring to a boil, then reduce to simmer for 15 minutes.
  • Add sea salt and black pepper to taste. Add kale and simmer for an additional 5 minutes. Garnish with parsley and serve with Bragg’s and Sriracha.

Reviews & Comments 1

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  • NPMarie 10 years ago
    Love barley..love mushrooms:) Looks amazing Dahlia!
    Was this review helpful? Yes Flag

The Cook

DetroitTokyo Detroit, MI

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