Recipe – Mushroom and Barley Soup

On cold days, here’s an alkalizing soup to warm your bones–and build your bones, too!

1 tbsp olive oil
2 medium onions, chopped
2 stalks celery, chopped
1 pound sliced fresh mushrooms
6 cups of beef broth (Optional: Add 1 tblsp. of Instant All Natural Vegetable Broth – available at DeLand Bakery and Natural Market)
1/2 cup quick-cooking barley
4 carrots, thinly sliced
1 6-oz can of tomato sauce
2 tbsp chopped fresh parsley or parsley flakes
1 tsp salt
1/8 tsp pepper

1. In a skillet, saute’ onion and celery in olive oil over medium heat for about 10 minutes. Stir frequently, and add a little water while cooking, if necessary. Add mushrooms and cook another 5 minutes, stirring frequently.

2. In a Dutch oven, bring broth to a boil. Add barley, carrots, tomato sauce, spices, and the cooked onions, celery, and mushrooms. Cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.

3. Remove from heat and let stand for 30 minutes to allow the flavors to blend and the soup to thicken. Reheat, if desired, before serving

Serve with toasted Ezekiel bread and Earth Balance Buttery Spread for flavorful meal!

Tags: Ezekiel bread recipes, Recipes