Chinese barley is one of the best foods for healthy digestive system support while mushrooms have a cleansing action and help the immune system. Here are two ways to prepare this nourishing and balancing soup.

Yields1 Serving
 4 teaspoons oil
 1/2 cup diced onions
 1/2 cup Chinese barley
 4 cups water
 1 teaspoon mushroom powder
 1/2 teaspoon salt
 3 cups diced mushroom
 Handful of peas, defrosted
1

Heat half of the oil, 2 teaspoons, in a pot.

2

Add half the onions (1/4 cup) and stir for 2 minutes or until glassy.

3

Add the Chinese barley, water, mushroom powder and salt.

4

Bring to a boil, then lower the heat.

5

Cover partially and simmer for 45 minutes.

6

While the barley is cooking, sauté the remaining onion (1/4 cup) in the remaining oil (2 teaspoons) until glassy.

7

Add the mushrooms and stir until cooked, about 5 minutes.

8

Set aside until the barley is cooked.

9

Add the mushrooms to the barley and simmer for another 5 minutes. Adjust salt to taste.

10

Either garnish with the peas and serve or pulse 2-3 times in a blender leaving the texture crunchy, then garnish.

CategoryCooking Method, , ,

Ingredients

 4 teaspoons oil
 1/2 cup diced onions
 1/2 cup Chinese barley
 4 cups water
 1 teaspoon mushroom powder
 1/2 teaspoon salt
 3 cups diced mushroom
 Handful of peas, defrosted

Directions

1

Heat half of the oil, 2 teaspoons, in a pot.

2

Add half the onions (1/4 cup) and stir for 2 minutes or until glassy.

3

Add the Chinese barley, water, mushroom powder and salt.

4

Bring to a boil, then lower the heat.

5

Cover partially and simmer for 45 minutes.

6

While the barley is cooking, sauté the remaining onion (1/4 cup) in the remaining oil (2 teaspoons) until glassy.

7

Add the mushrooms and stir until cooked, about 5 minutes.

8

Set aside until the barley is cooked.

9

Add the mushrooms to the barley and simmer for another 5 minutes. Adjust salt to taste.

10

Either garnish with the peas and serve or pulse 2-3 times in a blender leaving the texture crunchy, then garnish.

CHINESE BARLEY AND MUSHROOM SOUP

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