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Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes
Barley Mushroom Soup


  • 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


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

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