Dr. Padma Garvey

The plant-based Doctor Mom 

Mushroom Barley Soup

Soup is one of the easiest things to make.  I love making soups because I can make a large batch and have with one night's dinner and then enough for one week's worth of lunches. The difference in taste between a canned soup and a homemade soup is so drastic that once you get into the habit of making soups you will never be satisfied with canned soup again.

Soup was a necessity way back when....When times were tough, ingredients were scarce, or ingredients were of poor quality, soup was an economical way to feed a family.

If you are suffering from insominia or poor sleep, try making dinner very light.  For instance, eat a large breakfast, a medium sized lunch, and a light bowl of soup for dinner.

2 packs of dried mushrooms (porcini, shitake, etc)
three ribs of celery, finely chopped
Two boxes of white button or baby portabella mushrooms, thinly sliced
One large white onion, finely chopped
three cloves garlic, crushed
two bay leaves
olive oil
red wine
vegemite or miso paste
1/2 cup of barley

In a large pot, add dried mushrooms and one gallon of warm water.  Let sit overnight.
In a large soup pot, add one teaspoon of olive oil and  heat to medium.  Saute onion, garlic, sliced mushrooms, and celery.  Add one teaspoon of salt.  When onions start to sweat, add all the water from the pot with dried mushrooms. (discard the dried mushrooms).  Add one teaspoon of black pepper, bay leaves, two cups of red wine, and two tablespoons of vegemite or miso paste.  Let it come to a boil.  Add the barley and let the soup simmer until the barley is tender.  Adjust the salt to your taste.