Portobello Mushroom and Barley Soup by JL Fields

oil, yellow onion, garlic, carrots, celery, portobello mushrooms, tomato, pearled barley, vegetable stock, water, thyme, salt and pepper

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– Avocado oil (or vegetable oil, optional)
– Half a yellow onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 3 celery stalks, diced
– 2 large portobello mushrooms (6 oz), sliced, then sliced again
– 1 tomato, diced
– 3/4 cup pearled barley (dry), rinsed and drained
– 3 cups vegetable stock
– 4 cups water
– 2 thyme sprigs (dehydrated from fresh)
– Salt and pepper to taste



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