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Mushroom Barley Soup

Mushroom Barley Soup


2 TBSP olive oil

2 medium onions, diced

2 cloves garlic, diced

2 celery stalks, diced

1 cup barley

1/2 cup tamari

1/2 tsp garlic powder

1/2 tsp sea salt

1 tsp parsley, chopped

1 tsp dill weed

10 cups stock

2 carrots, sliced



In a large soup pot, heat the oil over medium-high heat; add onions, garlic, celery, and mushrooms and saute for 4 minutes. Add seasonings, barley and stock. Reduce heat and simmer 2-3 hours adding carrots approx 45 minutes before the soup is finished. Thin with water if necessary.