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January 17, 2010

Hearty Mushroom Barley Soup

It was a dreary, rainy day...a perfect day for a hearty bowl of soup. This is one of my favorite soups and it's very easy to make. I've never really measured anything, so the ingredients listed are approximate values. Get creative and add different kinds of mushrooms or veggies. Let me know how you made out and what adjustments or changes you made. Enjoy!!!

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.

2 comments :

Anonymous said...

How is this RAW???

Rawfully Tempting (Barbara) said...

Dear Anonymous - This recipe is not raw. A very small percentage of my recipes are cooked. As I was transitioning and for those that are transitioning..I've chosen to include these. The tag on the recipe states it is cooked. I have people read my site that are no where near 100 percent raw and rather than being rigid and alienating folks that enjoy both sides of the spectrum, when I get a recipe that I think is really good, cooked or not, I will include it. I hope this answers your question, Anonymous.

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