Mushroom Barley Soup Recipe
Makes 8 servings
Cooking time: 20 minutes (active), 55 minutes (total)
2 tablespoons extra‐virgin olive oil
½ cup diced organic onion
¼ cup diced organic celery
¼ cup diced organic butternut squash
1 cup minced organic portobello mushrooms
1 cup minced organic button mushrooms
½ cup organic pearl barley
4 cups all-natural vegetable broth
1 cup organic baby spinach leaves
½ cup steamed organic peas
1 tablespoon organic Parmesan cheese
Pinch kosher salt
Black pepper to taste
1. In a saucepan over medium‐high heat, add oil, onion, celery, squash, mushrooms, salt and pepper. Sauté for 2 minutes.
2. Add barley, broth and spinach; cover and simmer for 35 minutes or until barley is tender.
3. Add peas to warm through, then serve with Parmesan cheese on top.