David's Mushroom Barley Soup
Yield
1 servingsPrep
30 minCook
3 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 4 | cloves |
garlic
chopped, crushed |
|
| 1 ½ | pounds |
mushrooms
fresh, sliced or whole |
|
| ½ | cup |
soy sauce, tamari
or tamari |
|
| 1 ¾ | cups |
pearl barley
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
dill weed
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 2 | cups |
vegetable stock
|
|
| 8 | cups |
water
|
|
| 2 | each |
carrots
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 4 | cloves |
garlic
chopped, crushed |
|
| 680.4 | g |
mushrooms
fresh, sliced or whole |
|
| 118 | ml |
soy sauce, tamari
or tamari |
|
| 414 | ml |
pearl barley
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 5 | ml |
dill weed
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 473 | ml |
vegetable stock
|
|
| 1.9 | l |
water
|
|
| 2 | each |
carrots
diced |
|
Directions
In a large pot combine chopped onion, celery, garlic and mushrooms.
Sauté for about 4 minutes in just enough vegetable stock to keep them from sticking.
Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water.
Bring to a boil, and then simmer for 2 to 3 hours.
45 minutes before it's done, add the chopped carrots.
If it gets too thick, add additional water.
