Looking for some comfort food, that is nutritious and delicious. This is a favorite of mine since discovering using barley in soups. This is a quick and easy recipe that can be modified with whatever veggies you have around. No mushrooms, you can just make it a veggie and barley soup, if you have some mushroom powder, you can add a teaspoon or two to adding the nutritional benefits and depth of flavor. This soup is really filling too!
Depending on how much water or vegetable broth you add, you can make it like a soup or a stew. In the picture above, I used 1/2 cup less of the broth.
Mushroom Barley Soup
1 cup diced onion
2 cup diced mushroom (any variety works)
2 cloves garlic, minced
1 teaspoon Herbs de Provence
1/2 teaspoon black pepper
3 cup vegetable broth
3/4 cup barley, pearled (quick)
1 cup chopped kale or spinach (optional)
Squeeze of lime juice (optional)
In a pot, dry sauté onion until translucent, add a splash of water if they start to stick, about 5 minutes. Add mushrooms and continue to sauté for 5 more minutes and add a little more water or broth to prevent sticking.
Stir in garlic, Herbs de Provence and pepper and sauté for about 2 minutes. Then add broth and barley. Bring to a boil and then cover and simmer for 20 minutes. Add chopped kale or spinach, and simmer for about five minutes. Enjoy.
If you need to brighten the soup up a little bit, you can add a squeeze of lime juice.
Note for Hulled Barley: If you are using hulled and not pearled barley it will need to cook for an additional 20 minutes and will probably need additional broth.
You can add so many things to this soup. If you want to add celery, carrots and/or peppers, you can add them with the onions. Softer vegetables can be added towards the end. I love adding broccoli & sun-dried tomatoes, for just a few minutes at the end.
Source: Plant Powered Payson