Mushroom Barley Soup This soup takes just minutes to make if you have cooked barley on hand.
- 2 cups plain rice milk
- 2 tablespoons barley flour
- 1 cup cooked barley
- 1 4-ounce can mushrooms, including the liquid
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch each of dried marjoram, sage, thyme, and dill weed
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Place rice milk and barley flour in a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is coarsely chopped.
Add mushrooms with their liquid. Blend just enough to coarsely chop mushrooms.
Transfer the blended mixture to a medium-sized saucepan and add all the remaining ingredients. Cook over medium heat, stirring often, for about 5 minutes, or until the soup is hot and somewhat thickened.
Recipe from Foods That Fight Pain by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.
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