Barley Mushroom Soup
This soup is perfect for a quick weeknight meal. Use leftover chicken from the night before to expedite the process and homemade chicken stock to pump up the nutrition.
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 cup red pepper, diced
4 cloves garlic, minced
2 cups mushrooms, bite-size pieces
2 cups chicken stock
6 cups filtered water
1 cup cooked chicken, shredded or cubed
½ cup hulled barley
2 cups mixed greens (spinach, beet greens, Swiss chard or kale), chopped
½ teaspoon each salt, pepper and dried thyme
1 teaspoon Eden Foods Ume Plum Vinegar
1. Heat oil on medium heat in a large pot. Sauté onion, pepper, garlic and mushrooms until soft; about 5 minutes.
2. Add chicken broth and water to onion mixture; bring to a boil then reduce heat to medium low. Add barley.
3. Simmer until barley is tender; about 60 minutes for hulled.
4. Stir in mixed greens, chicken and seasonings in final 10 minutes of cooking.
Time-Saver Tool Tips
-Double or triple this recipe and freeze in 2 cup mason jars portions for a quick grab-and-go lunch or an easy weeknight dinner.
-Dirty Dozen™ Ingredients: spinach, red pepper
-Clean Fifteen™ Ingredients: onion
-Soak the barley for 8-12 hours for a quicker cook and to reduce anti-nutritive oxalates.
-If you don't have Ume Plum Vinegar around, you can use raw apple cider vinegar or fresh squeezed lemon juice instead.