Description
Barley is a frequently overlooked, yet super-healthy ingredient; high in fiber, low glycemic index. This is an easy, tasty soup with a wonderful texture. I've made it several times, shared it with the neighbors and everyone likes it. Very easy prep in the food processor using the slicing blade. Mushroom-wise, any type will do; i like baby portobellos. Try a thicker slice on the mushrooms for a "meatier" texture.
I got this recipe online from dr. Weil's healthy kitchen at www.drweil.com
Ingredients
- Pearl Barley
- Vegetable Stock
- Olive Oil
- Onions
- Carrot
- Celery
- Mushroom
- Sea Salt
- Parsley
Instructions
- Combine barley and 3 cups of stock in a saucepan
- Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed
- Meanwhile slice all the veggies using a food processor
- Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered
- Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste
- Enjoy!