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.

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Ingredient Insight
-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. 

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