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Barley Mushroom Soup
Serves 6 |
Prep Time 0:20 |
Cook Time 0:30
Ingredients
1/2 cup organic pearled barley, rinsed
15 ounces Eden Organic Garbanzo Beans, drained
.88 ounces Eden Whole Shiitake Mushrooms, 1 package
5 cups water, including reserved shiitake soaking water
2 cloves garlic, minced
1 teaspoon crushed bay leaves or 2 whole bay leaves
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1/2 cup green peas, fresh or frozen
2 Tablespoons Eden Shoyu Soy Sauce, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 Tablespoons scallions, finely sliced
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Directions
Soak shiitake in 2 cups hot water for 20 minutes, remove stems, discard stems and slice the caps. Reserve soaking water. Place the barley, chickpeas, water, shiitake soaking water, onions, shiitake, bay leaf, and garlic in a soup pot. Cover and bring to a boil. Simmer for 20 minutes. Add all remaining ingredients except the scallions. Cover and simmer another 10 minutes. Remove whole bay leaves, if not using crushed and discard. Serve and garnish with scallions.
Nutritional Info
Per serving:
161 Calories,
1g Fat (6% calories from fat),
8g Protein,
30g Carbohydrate,
8g Fiber,
0mg Cholesterol,
357mg Sodium
Related Recipes
American, Beans, European, Good/High Fiber, Good/High Protein, Japanese Food, Low Fat, Macrobiotic, No Sweetener Added, Soup, Chili & Stews, Vegan
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