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Mushroom Barley Zucchini Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Mashrooms

 Ingredients List

  • 1 large onion
  • 3 cloves garlic
  • 2 carrots
  • 1 lb. mushrooms, sliced
  • 1 cup quick-cooking barley
  • 2 cups kale or spinach
  • 4 cups vegetable broth (+4 cups water)
  • 1 Tbsp. white wine vinegar
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. thyme
  • Salt/pepper to taste
  • Other possible add-ins: celery, rutabaga, parsnips, turnips, zucchini, winter squash, etc.


1. Dice onion and carrot, mince garlic, and roughly chop kale/spinach.

2. In a large stockpot over med-high heat, saute onion, mushroom, and carrot with salt for 7-8 minutes.

3. Add garlic, kale/spinach, basil, oregano, and thyme. Saute 1-2 minutes.

4. Add white wine vinegar, then broth and 4 cups water. Bring to a boil.

5. Add barley, then reduce heat and simmer for 10-15 minutes until barley is cooked.

6. Adjust seasonings as necessary.

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