Mushroom Soup

Prep Time: 25 minutes

Cook Time: 2 hours

Number of servings: 8

Per Serving69 calories

Fat1 g

Carbs16 g

Protein5 g

Ingredients

• 3/4 pound mushrooms, sliced (about 3 1/2 cups)
• 1 1/2 cups onions
• 1 cup diced carrots
• 1 cup diced celery
• 1 tbsp minced garlic, about 2-3 cloves
• 1 cup oat groats (or barley)
• 1 1/2 tbsp dried dill (or 1/4 cup fresh)
• 1 1/2 tsp dried thyme (or 1 tbsp fresh)
• 1 1/2-2 tsp kosher/sea salt
• 1/2 tsp black peppers
• 2 smaller bay leaves (or 1 large)
• 7-8 cups water
• 3 cups Napa cabbage
• juice of 1/2-whole lemon, about 2tbsp (depends on taste, start w/2 tbsp)
• 1/4 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, 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 1/2-1 hour.
5. Stir in fresh lemon juice, greens, and parsley right before serving. Season with additional salt/pepper.
6. This soup goes well served with a fresh salad.

Notes

Barley contains gluten, so to make this recipe gluten free, use gluten-free oat groats.

Fonte: Food Revolution

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