Ma’s Mushroom Barley Soup

Name: Ma’s Mushroom Barley Soup
Yield: serves 6
Ingredients: 1/2 cup pearl barley; Juice of 1 lemon; 2 tablespoons extra-virgin olive oil; 1 small onion, diced; 1/2 teaspoon sea salt; 1 1/2 cups peeled and finely diced carrots; 1 1/2 cups finely diced celery; 1 parsnip, peeled and diced small; 1/4 pound white mushrooms, thinly sliced; 1/4 pound shiitake mushrooms, thinly sliced; 2 cloves garlic, minced; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon ground caraway; Pinch of freshly ground pepper; 9 cups Pasture Beef Bone Broth (page 56) or Magic Mineral Broth (page 54); 1/4 cup loosely packed chopped fresh parsley

December 9, 2011

This soup is for mushroom maniacs, although if you’re on the fence about them, I guarantee this soup will sway you! There’s simply no taste in the culinary world that mimics mushrooms, and that flavor is backed up by a host of health-supportive properties. Between the shiitakes, the barley, and the rich broth, this is a warming meal in a bowl. Since the barley must soak overnight, you’ll need to plan ahead.

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