You’ve all been such patient blog followers, reading my posts on various health-related topics. So it’s high-time I post a recipe already. Right? Who’s hungry?!
This one is a big hit with my family and so easy to make, it’s kind of ridiculous.
Mushroom Barley Soup (makes 10 servings):
1 3/4 cups of water
4 cups of organic chicken broth
1 cup of low sodium organic chicken broth
16 oz of mushrooms
1 cup of carrots
1 cup of celery
1/4 cup of onion
1 cup of barley (either organic purple prairie barley or pearled barley)
1/4 tsp salt
1/4 cup of extra virgin olive oil
3 bay leaves
1/2 lb of organic chicken breast (optional)
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper and a good amount of Italian seasoning (feel free to get really liberal with this one).
Couldn’t be easier. Couldn’t be more delicious. Good for dinner. Good for lunch. And healthy, too!
(And don’t forget to buy organic veggies. 😉 )
Question of the Day:
What’s your favorite one pot dish?