Mushroom Barley Cauliflower Soup
Submitted by: Mary (From Follow Your Heart's "Vegetarian Soup
Cookbook")
8 cups water
1 lb mushrooms
2 c (1 med.) onion, chopped
2 c chopped celery
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
1 large head cauliflower
2 c (1 med.) cubed russet potatoes unpeeled
1 large carrot diced
1 10 oz. pkg. frozen peas, rinsed under hot water to thaw or 2 c shelled peas (I
don't thaw the frozen, just throw them in the cooked soup and turn off the heat)
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. 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.
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