Recipes

Mushroom Barley Soup
(Makes about 3 cups)

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

Place rice milk and barley flour into a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is chopped coarse.

Add mushrooms with their liquid. Blend just enough to coarse-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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