Mushroom Barley Soup
1 medium onion, diced small
1 carton mushrooms (around 10), thinly sliced
4 small-medium carrots, diced small
2 small-medium potatoes, diced small
1 cup pearl barley
2 medium zucchinis, diced small
water to cover at least an inch
salt & pepper to taste
2 bay leaves
2 tablespoons olive oil
2 cups of cabbage, thinly sliced
-Heat up the olive oil in a large pot. Once the oil is warm, throw in the onions. Sautee until clear.
-Add the mushrooms and sauté stir occasionally until the mushrooms are nice and soft.
-Add carrots, potatoes, cabbage, and pre-soaked barley. Pour enough water in the pot to cover the mixture at least by an inch (for a thinner soup add more water). Add bay leaves and bring to a boil.
-Once at a boil, bring down to a simmer and let the soup simmer for a half hour.
-Add zucchini, let the soup simmer for another hour or so until the barley is plump and soft.
-Add turmeric, salt & pepper to taste.
*Both the spices and the vegetables can be altered to whatever you like best in soups.*
*I soaked the barley beforehand for 1/2 hour but can be soaked for longer than that.*