Mushroom Barley Cauliflower Soup

[Guest guest]

I have this on my stove top right simmering. it smells wonderful! I am

lazy though- so you will see what I did - the stars will tell on me ***.

 

Mushroom Barley Cauliflower Soup

Follow Your Heart's " Vegetarian Soup Cookbook "

 

8 cups water

1 lb mushrooms (***washed 'em and put in the food processor)

2 c (1 med.) onion, chopped (*** food processor)

2 c chopped celery (***food processor)

3/4 c barley (can use either whole or pearled)

1/4 c tamari

1 Tbsp granulated garlic

4 tsp. crumbled basil or dill weed (***I used basil - it smells wonderful)

1 large head cauliflower (***frozen bits)

2 c (1 med.) cubed russet potatoes unpeeled

1 large carrot diced (Frozen mix with peas)

1 10 oz. pkg. frozen peas (***just throw them in the cooked soup)

2-3 Tbsp. fresh lemon juice or to taste

 

Bring water, mushrooms, onion, celery, barley and tamari.

(When I used whole barley, I cooked the barley for 30 minutes before I

added the veggies).

 

Bring to a boil over high heat and then reduce heat, add garlic and

simmer covered for 30 minutes. Stir occasionally.

 

Dice stem of cauliflower and break flowerettes into bite sized

pieces.(Frozen bits does it for you!)

 

At the end of the 30 minutes, add the cauliflower stems, potato and

carrot. Again bring to a boil, reduce heat and simmer for 15 minutes.

 

Add cauliflowerettes and basil or dill and simmer for 10-15 minutes

until cauliflower just tender. Turn off heat and add peas and lemon

juice. Adjust seasonings to taste.

[Guest guest]

Yummmmmm this sounds wonderful. I love barley in soup with mushrooms. With the

Cauliflower and broccoli I bet it is really wonderful. Reminds me of vegetable

soup I had recently at a women's retreat.

Judy

-

kassenator

Monday, November 06, 2006 12:52 PM

Mushroom Barley Cauliflower Soup

 

 

I have this on my stove top right simmering. it smells wonderful! I am

lazy though- so you will see what I did - the stars will tell on me ***.

 

Mushroom Barley Cauliflower Soup

Follow Your Heart's " Vegetarian Soup Cookbook "

 

8 cups water

1 lb mushrooms (***washed 'em and put in the food processor)

2 c (1 med.) onion, chopped (*** food processor)

2 c chopped celery (***food processor)

3/4 c barley (can use either whole or pearled)

1/4 c tamari

1 Tbsp granulated garlic

4 tsp. crumbled basil or dill weed (***I used basil - it smells wonderful)

1 large head cauliflower (***frozen bits)

2 c (1 med.) cubed russet potatoes unpeeled

1 large carrot diced (Frozen mix with peas)

1 10 oz. pkg. frozen peas (***just throw them in the cooked soup)

2-3 Tbsp. fresh lemon juice or to taste

 

Bring water, mushrooms, onion, celery, barley and tamari.

(When I used whole barley, I cooked the barley for 30 minutes before I

added the veggies).

 

Bring to a boil over high heat and then reduce heat, add garlic and

simmer covered for 30 minutes. Stir occasionally.

 

Dice stem of cauliflower and break flowerettes into bite sized

pieces.(Frozen bits does it for you!)

 

At the end of the 30 minutes, add the cauliflower stems, potato and

carrot. Again bring to a boil, reduce heat and simmer for 15 minutes.

 

Add cauliflowerettes and basil or dill and simmer for 10-15 minutes

until cauliflower just tender. Turn off heat and add peas and lemon

juice. Adjust seasonings to taste.