Mushroom Barley Soup

  • 5 c. water
  • 1 c. barley, rinsed
  • About 1- 1 1/2 c. mushrooms, quartered
  • 1 small zucchini, sliced
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1/2 an onion, chopped
  • 1 clove garlic, minced
  • 2 T oil
  • 1/2 a lemon’s juice
  • seasoning of your choice

Bring water and barley to boil in large pot and cook for 30 minutes.

Sautee carrots, celery, onion, and garlic in oil until soft.  Add to barley/water pot after done cooking for 30 minutes.

Add zucchini, mushrooms, lemon juice, and seasonings (such as black pepper, oregano, basil) and cook on medium heat for 25 minutes more.

If you’d like, serve with rosemary rolls.  Find recipe in previous post here.  *For rolls, I used 2 cups white flour and 1 cup whole wheat flour, formed 6 rolls (will be sticky) on a greased cookie sheet and baked for 25 minutes at 350*

Galaxie 500- Cold Night


One response to “Mushroom Barley Soup

  1. I made this recipe this weekend and it came out SO good – Highly recommend it! I actually used Pam Olive Oil instead and added 1 small squash to it and it was so yummy! Thanks for sharing!!!

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