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Barley Mushroom Soup

Barley Mushroom Soup

Serves 6 | Prep Time 20 minutes | Cook Time 30 minutes

Ingredients

1/2 cup organic partially pearled barley, rinsed
or whole barley

15 ounces Eden Garbanzo Beans, drained

.88 ounces Eden Whole Shiitake Mushrooms, 1 package

5 cups water, including reserved shiitake soaking water

2 cloves garlic, minced

1 tsp 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 Tbsp Eden Shoyu Soy Sauce, or to taste

1/4 tsp freshly ground black pepper, or to taste

2 Tbsp scallions, finely sliced

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.

Note: If using whole barley, soak overnight or 6 to 8 hours and simmer in the soaking water for about 1 hour or until slightly tender before adding remaining ingredients in the recipe.

Nutritional Information

Per serving: 161 calories, 1g fat (6% calories from fat), 8g protein, 30g carbohydrate, 8g fiber, 0mg cholesterol, 357mg sodium