6-8 servings
Adapted from Horn of the Moon Cookbook
1 cup raw barley (2 cups cooked)
6 cups boiling water or stock (more as needed)
2 tbsp. vegetable oil
2 cups chopped onion
2 cups sliced carrots (2 carrots)
1 tbsp. dried dill weed
1 1/2 cups sliced celery (2 stalks)
4 cups sliced mushrooms
1 tsp. salt
Black pepper or cayenne pepper to taste
1 tbsp. tamari
1/2 cups minced fresh parsley
Combine barley and boiling water or stock in a 4-quart soup pot. Cover and simmer until tender, about 40 minutes.
In large cast-iron fry pan, heat the oil and sauté the onions, carrots, and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to soup pot. Sauté mushrooms in same fry pan quickly on high heat until lightly cooked, then add to soup pot. Let simmer 30 minutes covered. Add salt, pepper, tamari, and more water or stock as needed. The barley or rice will continue to absorb water, making the soup thick. Before serving, add parsley.
Mushroom Rice Soup: Substitute 1 cups raw brown rice (2 cups cooked) for the barley and proceed with the recipe.