Mushroom, Onion, and Barley Soup

• From: The Balanced Plate

Ingredients

• 1 1/2 cups pearled barley, soaked in 4 cups filtered water overnight, drained, and rinsed

• 1 yellow onion, chopped

• 3 ribs celery, cut into 1/2" pieces

• 2 carrots, scrubbed or peeled, sliced in half lengthwise and cut into 1/2" pieces

• 3 cups sliced cremini mushrooms

• 4 cups light vegetable stock

• 2 cups filtered water

• sea salt

To cut the cooking time in half, soak the barley overnight when planning for this healthy soup.

Directions

• In a medium-large stockpot, place the drained barley, onion, celery, carrots, and mushrooms. Add the stock and 2 cups of filtered water. Bring to a boil. Reduce the heat and simmer for 45 to 50 minutes, or until the barley is completely cooked and thickened.
• Season to taste with sea salt. Add more water or stock if the soup is too thick for your liking.