Mushroom Barley Soup
Adapted from LevanaCooks, using Levana Nourishments Mushroom Medley
Here comes the hearty and wonderful classic!
I love barley so much. Take a look at my Jazzed Up Cholent Soup, with Black Barley, or my couscous recipe, using barley couscous
Attention Gluten-Free friends: Mushroom Barley Soup is for you too!
Brown or wild rice or steel-cut oats will be a great substitute for the barley.
This recipe makes a great big batch of mushroom barley soup
Please don’t divide it; once you got that pot going, and you did all that dicing, you deserve the reward of finding a container or two in your freezer on one of these chilly nights when you were to harried to cook! It will be ready when you are. It freezes perfectly, by the way! Just sayin’!
Attention Carb Counters:
Don’t attempt a Grain-Less Mushroom Barley Soup!
You have 1 1/4 cups total of barley or other grain: less than 2 tablespoons grain per pint serving, and lots of deliciousness and creaminess: very reasonable!
No problem shredding all the vegetables instead of dicing them:
You will go much faster. The food processor will do it all for you!
Ingredients
- 1/2 cup olive oil
- 11⁄2 pounds domestic, portobello, or cremini mushrooms, diced
- 3 quarts (12 cups) water
- 11⁄4 cups pearl barley (gluten-free: short grain brown rice or wild rice, or steel-cut oats)
- 1 large carrot, diced 1⁄2 inch or shredded
- 1 large parsnip, diced 1⁄2 inch or shredded
- 1 large turnip, diced 1⁄2 inch or shredded
- 2 pouches Levana Nourishments Mushroom Medley
- Salt to taste
- 1 teaspoon dry thyme
- Pepper to taste
Instructions
Bring all but last ingredient to a boil in a broad bottom heavy pot. Reduce the flame to medium low and cook covered for 1 hour. Stir in the ground pepper. Adjust the texture and seasonings.
Makes a dozen ample servings.
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