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Mushroom Barley Soup

This recipe is packed with nutrients lowering cholesterol, fighting infections, and boosting the immune system. Consider this soup recipe over the classic chicken noodle when fighting an illness.


1 oz dried chanterelle mushrooms
1 tbsp Worcestershire sauce
1 tbsp soy sauce, less sodium
3 cups boiling water
2 tbsp olive oil
2 cups onion, small diced
1 cup carrot, small diced
1 cup celery, small diced
3 cloves garlic, minced
2 cups shitake mushrooms, de-stemmed and sliced
1 cup pearled medium barley
1 bay leaf
½ tsp kosher salt
½ tsp sage, dried
½ tsp thyme, dried
¼ tsp ground pepper
4 cups unsalted beef stock

Directions: In a medium bowl, mix chanterelle mushrooms, Worcestershire sauce, and soy sauce; set aside and let soak. Bring 3 cups water to a boil, then pour water over chanterelle mushroom mixture and let sit for 10 minutes. In a medium pot, add olive oil and bring to medium heat, then add onion, carrots, and celery to pot and cook on medium heat 8-10 minutes. While the pot contents cook, check soaking chanterelle mushrooms and discard any woody stem parts. Slice chanterelle mushrooms and place back in mushroom water. Add garlic and shitake mushrooms to pot and stir. Add barley to pot and toast 1-2 minutes being careful not to burn, barley should be lightly golden with nutty aroma. Add bay leaf, salt, sage, thyme, and pepper to pot. Add Chanterelle mushroom mixture to pot and deglaze pot. Add beef stock to the pot and bring to a boil, then reduce to low heat and simmer 30-35 minutes.

Prep: 30 minutes

Ready In: 1 hour 10 minutes

Makes: 6 servings

Nutrition per one cup serving:  237 calories, 5 g total fat, 1 g saturated fat, 335 mg sodium, 0 mg cholesterol, 42 g carbohydrate, 8 g fiber, 8 g protein

Chef's Tips:

To make this recipe vegetarian, use unsalted vegetable stock in place of the beef stock, remove the Worcestershire sauce and add an additional 1 tsp of soy sauce. 

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