This is a wonderful, warming, deeply satisfying meal all by itself. Great in the winter months or any time you want a hearty dish to keep you going.
Mushroom Barley Soup (serves 4)
- 1 tablespoon avocado oil (optional, replace with 2 tablespoons filtered water)
- 1½ medium onion, chopped
- 5 garlic cloves, minced
- 3 cups mushrooms, sliced
- 3 carrots, chopped
- 1 small rutabaga (optional)
- 4 cups low sodium vegetable broth
- 3 cups filtered water
- 1 teaspoon thyme
- 2 tablespoons tamari or coconut aminos
- 1 cup pot barley
- sea salt (optional, replace with sumac) and pepper to taste
- 3 cups spinach
- Parsley, for garnish (optional)
Instant Pot Method: Add the oil or 2 tablespoons of filtered water to the instant pot and select the sauté function.
Add the onion and garlic and cook, stirring occasionally until the onions become translucent (3 to 4 minutes).
Add the mushrooms, carrots and rutabaga (if using one), the vegetable stock, water thyme, tamari or coconut aminos, barley, salt or sumac and pepper and pressure cook for 16 minutes.
When the pressure-cooking time is done, allow the steam to release naturally for 15 minutes. Then, select Cancel and manually release any remaining steam. Once the pressure valve drops, you can open the lid.
Add the spinach and let mix in well. Allow it to wilt for 5 minutes, then ladle the soup into bowls, garnish with parsley (if using) and enjoy.
Stove Top Method: Same as above, only bring the soup to a boil after sautéing, then cover and turn down to simmer for 40 minutes. After 40 minutes, add the spinach and let wilt for 5 minutes. Ladle the soup into bowls, garnish with parsley (if using) and enjoy.
To create a stew: Same as above, only decrease the liquid to 5½ cups total. And then add 2 tablespoons of arrowroot dissolved in 4 tablespoons of filtered water just before adding spinach and stir well until thickened and clear. Then add the spinach and let wilt. Serve with garnish of parsley (if using) and enjoy.