Sophistcated Mushroom Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
14 gram(s) Dried Mushrooms 1 cup (8 fl oz) Water, tap 1 1tsp Canola Oil 3 large Onions, raw 6 clove Garlic 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 1 tsp Pepper, black 680 grams Mushrooms, fresh 0.67 cup Barley, pearled, raw 7 cup Vegetable Broth 0.25 tsp, crumbled Bay Leaf 4 tbsp Soy sauce (tamari)
Add 1 cup boiling water to dried mushrooms (1/2 oz); let sit for 30 minutes.
In the meantime, chop onions, garlic and mushrooms.
Cook onions and garlic in oil for 3-4 minutes at medium heat in Instant Pot or on stove.
Add button mushrooms to onions, and cook until mushrooms start to exude juice.
Add Salt and Pepper
Remove dried mushrooms and save water from dried mushroom soak; Chop soaked dried mushrooms and add to onion mixture.
Transfer to Slow cooker; add barley, mushroom soaking water, broth, 1 whole bay leaf and soy sauce.
Cover and cook on low for 6-8 hours, or high for 3-4 hours. Discard bay leaf and serve.
Serving Size: Makes eight 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
In the meantime, chop onions, garlic and mushrooms.
Cook onions and garlic in oil for 3-4 minutes at medium heat in Instant Pot or on stove.
Add button mushrooms to onions, and cook until mushrooms start to exude juice.
Add Salt and Pepper
Remove dried mushrooms and save water from dried mushroom soak; Chop soaked dried mushrooms and add to onion mixture.
Transfer to Slow cooker; add barley, mushroom soaking water, broth, 1 whole bay leaf and soy sauce.
Cover and cook on low for 6-8 hours, or high for 3-4 hours. Discard bay leaf and serve.
Serving Size: Makes eight 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,369.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.0 g
- Protein: 6.2 g
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