Mushroom Barley Soup

Prep: 15 min

Cook: 40 min

2 servings

Easy

A hearty and warming mushroom barley soup, perfect for lunch. This recipe combines the anti-inflammatory benefits of garlic and turmeric with fiber-rich barley and mushrooms to create a nutrient-dense meal that supports overall health and inflammation reduction.

Anti-Inflammatory Ingredients

Garlic2/10 Ginger1/10 Turmeric1/10 Olive Oil1/10

Ingredients

1 tablespoon olive oil
1 medium, diced onion
1 large, diced carrot
2 diced celery stalks
2 minced garlic cloves
1 teaspoon, grated fresh ginger
1 teaspoon turmeric
2 cups, sliced mushrooms
1/2 cup pearl barley
4 cups vegetable broth
1 cup water
to taste salt
to taste black pepper
2 tablespoons, chopped fresh parsley

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook until they begin to soften, about 5 minutes.

Step 2: Add the minced garlic, grated ginger, and turmeric to the pot, and cook for another minute until fragrant.

Step 3: Stir in the sliced mushrooms and cook for 5 minutes, or until they start to release their juices.

Step 4: Add the pearl barley, vegetable broth, and water to the pot. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the barley is tender.

Step 5: Once the barley is cooked, adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.