I think most Minnesotans would agree with me if I say that the weather wasn’t very “summery” here lately. Almost a week already we’ve had quite cold days with rain and storms. Not to complain, but considering that we only get about 2 months of summer/year anyways (maybe 3 if we’re lucky) we want our hot summer days to be here when it’s June on the calendar! But when the weather is chillier than usual I like to make a bowl of healthy yummy soup to enjoy with my husband for a whole week (hello ready-to-go lunches! 🙂 )
This portobello barley soup is great for beauty, immunity, cleanse & detox and is heart healthy. It is also low calorie and has good portion of protein. The best thing about it – it’s full of superfoods, which are so hard to remember to get into your diet sometimes throughout the day.
Between the chewy meaty texture of portobello mushrooms and smoothness of chia seeds (which also offer a great fiber boost) there is something so earnest about this soup. Try it for yourself! I promise you won’t regret it 😉
- 1 Tbsp coconut oil
- 1/2 medium yellow onion, finely chopped
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1/2 lb portobello mushrooms, chopped into 1/2 inch dice
- 2 gloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 cup barley
- 1/4 cup chia seeds
- 6 cups mushroom broth (can sub for vegetable broth)
- 2 Tbsp tamari
- 1/4 cup flat leaf parsley, for garnish
- 1. Warm the coconut oil in a heavy bottomed pot over medium heat.
- 2. Add the onion, carrot, celery and cook until fragrant and slightly softened.
- 3. Add the mushrooms, garlic and thyme and cook for 3-4 minutes longer, stirring often.
- 4. Add the barley, chis seeds, broth and tamari. Bring the mixture to a boil over high heat and then reduce the heat to a low simmer and cover. Cook for about 25 min. or until the barley is tender.
- 5. Adjust the seasoning as desired.
- Bon appetit!
- Serve the soup warm, topped with fresh parsley.
- For extra boost of superfoods, add 1Tbsp of your favorite superfood mushroom powder, such reishi, cordyceps, or chaga, when you add the mushroom broth.
- Store in a fridge for up to a week.
- Enjoy! 🙂