Mock Mushroom Barley Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Mock Mushroom Barley Soup: made with oat groats instead of barley, this soup is gluten free and packed with cholesterol-lowering fiber!
Ingredients
  • ¾ pound mushrooms, sliced (about 3½ cups)
  • 1½ cups onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tbsp minced garlic, about 2-3 cloves
  • 1 cup oat groats (or barley)
  • **New addition: 1⅓ cup red lentils
  • 2 tbsp dried dill (or ¼ cup fresh)
  • 1½ tsp dried thyme (or 1 tbsp fresh)
  • 1½-2 tsp kosher/sea salt
  • ½ tsp black peppers
  • 2 smaller bay leaves (or 1 large)
  • 7-8 cups water
  • 3 cups Napa cabbage or baby bok choy
  • juice of ½-whole lemon, about 2tbsp (depends on taste, start w/2 tbsp)
  • ¼ cups fresh parsley, additional for garnish if desired
  • several cups additional greens like spinach or kale, fresh herbs
Instructions
  1. Saute' onions, until translucent in a hot pot with a little additional water to prevent sticking.
  2. Add in carrots, celery, and mushroom, and sauté for about 3 minutes, until slightly softened.
  3. Add in groats/barley, lentils, herbs,salt/pepper, bay leaves, & water. Bring to a boil and reduce to simmer. Cook for about 1 hour.
  4. Add in cabbage, and continue to cook until oats have completely swollen and are nice and chewy, about another ½-1 hour.
  5. Stir in fresh lemon juice, greens, and parsley right before serving. Season with additional salt/pepper.
  6. This soup goes so well with a fresh salad, or my Pumpkin Cranberry Bread!!!
Notes
Based on 6 servings-530 mg potassium, 97% Vitamin A, 33% Vitamin C, 13% iron, 7% Calcium,
**not calculated with new addition of red lentils, alter nutrition info with this addition
Nutrition Information
Serving size:  Calories: 138 Fat: 2.2 g Saturated fat: <1 g Carbohydrates: 27 g Fiber: 4.8 g Protein: 7.2 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/mock-mushroom-barley-soup/