Mushroom Barley Soup
Serves: 6
I dedicate this soup to my husband. He loves it so much that I
wish I was soup when he is eating it. Rich with niacin to protect and build a healthy heart,
barley is well known to lower cholesterol. Barley is rich in complex carbohydrates for
long-term fuel and has plenty of fiber for a healthy digestive system. It is also one of the
best sources of selenium, a valuable trace mineral vital to our thyroid, immune system, and
antioxidant defense systems. The barley does not absolutely have to be soaked overnight, but I
recommend it because it cuts the cooking time in half.
Calorie: 250, Proteins: 4 g, Total Fat: 17 g, Fiber: 3 g.
Preparation
In a medium-large stockpot, place the drained barley, onion, celery,
carrots, and mushrooms. Add the stock and 2 cups of filtered water. Bring to a boil. Reduce
the heat and simmer for 45 to 50 minutes, or until the barley is completely cooked and
thickened.
Season to taste with sea salt. Add more water or stock if the soup is
too thick for your liking.