CHINESE BARLEY AND MUSHROOM SOUP
Chinese barley is one of the best foods for healthy digestive system support while mushrooms have a cleansing action and help the immune system. Here are two ways to prepare this nourishing and balancing soup.
[cooked-sharing]
Heat half of the oil, 2 teaspoons, in a pot.
Add half the onions (1/4 cup) and stir for 2 minutes or until glassy.
Add the Chinese barley, water, mushroom powder and salt.
Bring to a boil, then lower the heat.
Cover partially and simmer for 45 minutes.
While the barley is cooking, sauté the remaining onion (1/4 cup) in the remaining oil (2 teaspoons) until glassy.
Add the mushrooms and stir until cooked, about 5 minutes.
Set aside until the barley is cooked.
Add the mushrooms to the barley and simmer for another 5 minutes. Adjust salt to taste.
Either garnish with the peas and serve or pulse 2-3 times in a blender leaving the texture crunchy, then garnish.
Ingredients
Directions
Heat half of the oil, 2 teaspoons, in a pot.
Add half the onions (1/4 cup) and stir for 2 minutes or until glassy.
Add the Chinese barley, water, mushroom powder and salt.
Bring to a boil, then lower the heat.
Cover partially and simmer for 45 minutes.
While the barley is cooking, sauté the remaining onion (1/4 cup) in the remaining oil (2 teaspoons) until glassy.
Add the mushrooms and stir until cooked, about 5 minutes.
Set aside until the barley is cooked.
Add the mushrooms to the barley and simmer for another 5 minutes. Adjust salt to taste.
Either garnish with the peas and serve or pulse 2-3 times in a blender leaving the texture crunchy, then garnish.
