I’m Hungry: Yummy Mushroom Soup

December is here and while we’re still enjoying some nice weather, there’s no doubt the cold and snow will be here soon enough.  Once it arrives, there’s no better way to fight the winter chill, and even a runny nose or two, than with a nice bowl of warm and wonderful soup. 

Thanks to Wendy McCallum from Simple Balance for this yummy Mushroom Barley & Lentil Soup recipe.  It’s filled with fibre, iron, folate, protein and vitamins A, B and C – what’s not to love?

Ingredients:

1 tbsp of olive or coconut oil

1 medium onion, chopped

4 cups low-sodium vegetable broth

6 cups of water

3 cups chopped mushrooms 

1 large sweet potato, cut into small cubes

2 carrots, peeled and diced

3/4 cup of pearl barley

3/4 cup green lentils, picked over and rinsed

2 bay leaves

1 tsp, or less, sea salt (to taste)

1/4 tsp pepper

1-2 cups of chopped kale or chard

To prepare:  Saute the onion in oil in a large soup pot till soft.  Add the mushrooms and cook, 5 minutes or so, till they are soft.  Add the barley, stir and cook for a minute, then add the stock and water.  Turn heat to high, add the potato, carrots, lentils, bay leaves, pepper and salt.  Bring to a boil and then reduce heat to simmer for an hour or so, until the carrots and potato are soft.  I usually add the kale about halfway through the cooking process, so it doesn’t get too overcooked.  Remove bay leaves and serve.  It’s delicious with a little grated asiago or parmesan cheese melted on top.

 

For more of Wendy’s recipe ideas, visit simple-balance.ca