Legumes
Mushroom Barley Soup
2 Tb olive or
safflower oil
2 medium diced onions
2 diced garlic cloves
2 diced celery stalks
1 pound fresh chopped mushrooms
1 cup barley
½ cup tamari or liquid aminos
½ tsp garlic powder
½ tsp sea salt
1 tsp chopped parsley
1 tsp dill
10 cups water or vegetable stock
2 diced carrots
In large soup
pot, heat the oil over medium-high heat. Add onions, garlic, celery and
mushrooms and sauté for 4 minutes. Add seasonings, barley and water.
Reduce heat and simmer for 2-3 hours, adding the carrots approximately
45 minutes before soup is done. To thin soup, add more water. Serves 6-8.
(Adapted from Vegan Nutrition by Michael Klaper, MD.)