Savory Barley Mushroom Soup
This rich and hearty soup comes from one of the cooking classes in our Levels program. For more information about the Levels click here.
"Hulled" barley gives a more delicious, hearty taste and much greater nutrition than "pearled" barley.
In pearled barley, like white rice, the outer layers of the grain, which contain the most nutrients plus the fiber, are polished off. Like brown rice, hulled barley is a whole grain.
- • 1/2 cup hulled barley, rinsed, and soaked 7 hours or overnight
- • 1 medium onion, diced
- • 5 dried shiitake mushrooms, soaked for 10 to 15 minutes, stems removed, and sliced thin.
- • 1 stalk celery, diced
•1 small carrot, diced
- • 5 - 6 cups water (including soaking water)
- • 1/4 - 1/2 tsp sea salt
- • 1 - 1 1/2 Tbsp sweet white miso (or other type of miso for a different flavor)*
- • garnish (parsley, scallions, ginger, cilantro, etc.)
- 1. Place soaked barley and water in a pot. Bring to boil, reduce flame to low, and simmer covered for 25 minutes.
- 2. Add onion, shiitake mushrooms and carrots. Bring back to a boil, reduce flame, and simmer covered another 15 minutes.
- 3. Taste to see if barley is done. Simmer longer if necessary. Note: barley will remain more chewy in texture than rice.
- 4. When barley is done, add celery and diluted miso. Summer another 5 minutes.
- 5. Garnish and serve
- The links in the above ingredients list go to the Kushi Store online catalog, offering quality macrobiotic foods, cooking supplies, and inspiring and informative books.
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Kushi Institute http://www.kushiinstitute.org/