Mushroom Barley Soup
More than a soup, this is a meal in itself—flavorful, filling, and nutrient-dense.
Mushrooms contain many disease fighting compounds. Mushrooms and greens (spinach, kale, etc) together makes a powerful immune booster combination
Mushrooms contain many unusual disease-fighting compounds that are just beginning to be understood. These immune-supporting ingredients empower the body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria. Mushroom phytochemicals may even be helpful for autoimmune-diseases such as rheumatoid arthritis and lupus because of their anti-inflammatory and immune-modulating effects.
Mushrooms contain many unusual disease-fighting compounds…
Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Natural Defenses
Joel Fuhrman, MD
The aroma of mushrooms and onions, the comfort of a pot simmering with healthy goodness on the stove, cupping my cold hands around a hot bowl and savoring the hearty soup with its chewy barley and harmony of vegetables…this is one of my favorite winter meals.
Variations:
- Leeks instead of onions
- Add 1 cup white beans, cooked or canned
- Add 2 cups spinach or chopped kale
- Add 1/4 cup fresh chopped herbs before serving (basil, dill, cilantro are some of my favorites
- Add 8 oz jar of sun-dried tomatoes, chopped
Serve it with a nutrient-dense leafy green salad like Kale, Apple and Cranberry Salad with Pumpkin Seeds
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms coarsely chopped
- 1 cup onion chopped
- 1 tablespoon garlic minced
- 1 teaspoon cumin
- 2 carrots chopped
- 2 large celery stalks chopped
- 3/4 cup pearl barley rinsed
- 6 cups chicken broth
Adjust servings: servings
Units:
Instructions
- Heat olive oil in large pot over medium-high heat. Add mushrooms and onions; cook, stirring occasionally until onions are translucent
- Add carrots, celery, onion and barley. Sauté, stirring, about 10 minutes until vegetables soften.
- Stir in garlic and cumin. Gradually pour in broth. in broth. Bring soup to boil, stir.
- Reduce heat to medium-low, cover and simmer about 30 minutes until barley is tender.
- Add white beans, mixing and cook another 10 minutes or until barley is tender.
- Add spinach, mix in and cook just until barely wilted. Serve.
Recipe Notes
A CMF original recipe
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What kind of white beans? They are not listed in the recipe.
I use cannellini or Great Northern bean
Would love know how it turns out for you 🙂