January 17, 2010
Hearty Mushroom Barley Soup
1/2 pint mushrooms, sliced
1/2 pint baby portabello mushrooms, sliced
4-5 carrots, diagonally sliced
3 celery stalks, cut into 1/4-inch cubes
1 onion coarsely chopped
15 dried day lily, chopped (optional)
5-6 shitake mushrooms, soaked and sliced thin
2 Tbsp Chinese Hu Bei (dried fungus or tree ears), soaked and chopped (or any combination of mushrooms)
8 cups vegetable broth
2 cups filtered water
1/2 cups barley, rinsed and sorted
1 bay leaf
1 tsp sea salt, to taste
1 dash Pepper to taste
1 tsp coriander
Heat vegetable broth to a boil in pot and bring to boil
Add all ingredients, cover and let simmer for 1 hour.
Turn to medium low heat and continue to cook another hour.
Taste for seasoning, and serve.
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