mushroom barley soup
because i’m sick of being sick.
- place in a pot: 3 cups veg broth, 3 cups water, 1 cup whole barley, thyme, oregano, sage, and two bay leaves
- cook on medium heat for 30 minutes
- add in 4 cups mushrooms, loosely chopped (slightly larger than a dice)
- finely chop 1 large clove of garlic and one medium onion. put a skillet on low-medium heat and cook in a little bit of earth balance (non-dairy butter) until the onions are slightly translucent. stir often to keep the garlic from burning. add these to the pot of soup.
- continue the soup on medium heat for about 20 more minutes, or until the barley is cooked through. it should be slightly chewy but not at all crunchy.
- sprinkle some salt and pepper into the pot to taste.
- this is optional, but it tastes great and makes you feel better if you’re under the weather. just stir in a few spoonfuls of miso paste until dissolved after you’ve taken the soup off the heat.
makes enough for 4-6 servings.
Holder for Charging Cell Phone (made from lotion bottle) | Make It and Love It
C’mon, you know you are going to raid your bathroom for a mostly empty bottle right now!
