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!

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2 Comments on Recipe – Mushroom and Barley Soup

  1. Kathy says:

    Hi, Christine! I used 4 carrots, thinly sliced, but forgot to include them in the list of ingredients! I’ll add them to the recipe right now. Enjoy!

  2. Your Niece Christine says:

    Step 2 says to add carrots, but carrots aren’t listed in the ingredients section. Do you remember how much you used?

    This is very timely — I just had barley for the first time ever a few days ago (and liked it, so I was looking for recipes), AND I just got a dutch oven.

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