Mushroom Vegetable Soup

[Guest guest]

Mushroom Vegetable Soup

 

 

2 carrots, sliced thin

1 onion, diced

1 - 2 stalks celery, diced

2 cups aromatic mushrooms, sliced

1/2 - 2/3 cup hulled barley

1/2 cup peas

1/2 cup corn

4 canned whole tomatoes, plus 1/2 cup juice

2 tsp. basil

1 tsp. oregano

1/2 tsp. garlic powder

2 Tbsp. soy sauce

Salt to taste

1/4 - 1/2 tsp. pepper

5 cups water

 

 

 

 

 

Chop mushrooms into small pieces. Saute mushrooms, onions, celery

with 1 cup water (or a 3 Tbsp. oil) for 5-10 minutes. Add barley,

carrots, tomatoes, spices, soy sauce and water. Bring to a boil,

cover and simmer at a low boil for 1 hour. Add corn, peas and salt

(if any). Adjust seasonings and cook for an additional 1/2 hour.

Serve!

 

This was my effort to duplicate a delicious vegetable soup I had

gotten at Fresh Fields, a chain of natural super markets in Maryland.

It's an excellent imitation, and fat free to boot.