Mushroom Barley Soup


Printable Version


 2 Tablespoons coconut oil
2 medium onions – chopped
2 ½ pounds fresh mushrooms – sliced
2 cloves fresh garlic – finely diced
¼ cup red wine
3 carrots – sliced thin
64 oz. vegetable stock
1 Tablespoon Worcestershire Sauce
¾ cup pearled barley
1 teaspoon sea salt
½ teaspoon pepper

Add coconut oil to a Dutch oven or heavy soup pot. Sauté onions in coconut oil until tender and caramelized.

Add garlic and mushrooms and continue to cook until tender but not mushy. While pan is still on heat, add red wine to deglaze the pan. Add remaining ingredients and simmer until carrots are tender, approximately 1 hour. This is a delicious and hearty meal full of rich favors.

I general use a mixture of mushrooms to add a more complex and delicious flavor.


Try going a bit exotic by adding some shitake mushrooms. They have a stronger flavor so you may want to combine them with other mushrooms for balance, but adding some will add a kick to the overall flavor of your soup plus add some powerful immune building properties. Shitake mushrooms have long been reputed in Japan for their tumor-shrinking abilities and have been gaining attention globally because of the cancer fighting compound polysaccharide which they contain.

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