Barley Soup with Asparagus & Mushrooms

Barley is one of the best grains for weight loss due to its toxin binding and cholesterol lowering properties. Medical research shows that barley can regulate blood sugar for up to ten hours after consumption.

Barley can be found in three different forms: hulled, flattened and pearled. Hulled barley has only the outer hull removed and retains more of its nutritional value, shape, and chewy texture. Flattened barley or barley flakes are quick to cook and can be substitute for oatmeal in common breakfast dishes. Pearled barley is more processed and less nutritious.

Barley Soup with Asparagus & Mushrooms

Serves 6-7
  • 1/2 cup Hulled Barley (soaked overnight)
  • 3 quarts (or 12 cups) Water
  • 2 Bay Leaves
  • 1/2 teaspoon Turmeric
  • 2 tablespoons Ghee
  • 1 medium Onion, chopped
  • 2 medium Carrot, chopped
  • 2 medium Potato, cut in small cubes
  • 1 cup Mushrooms, chopped or sliced
  • 1 bunch Asparagus, trimmed and cut into 1- 2 pieces
  • 1 large handful Fresh Parsley, chopped
  • Salt and/or Truffle Salt to taste
  • Freshly Ground Black Pepper to taste
  1. Wash the barley and soak it in plenty of cold water overnight. Rinse and discard the water.
  2. Drain, rinse, and put the barley in a pot with water. Bring to a boil, remove foam from the top of the liquid. Reduce the heat. Add the bay leaves and turmeric to the pot. Cover and simmer for an hour.
  3. Add 1/2 teaspoon salt and potatoes. Simmer for another 10 minutes.
  4. Meanwhile, in a skillet over medium heat melt ghee. Add onions. Stir for 2-3 minutes.
  5. Add carrots. Stir for couple of minutes.
  6. Transfer the carrots and onions from the skillet to the pot. Add the mushrooms to the pot.
  7. Continue to simmer for about 5 minutes.
  8. Add the asparagus and season to taste with salt and pepper. Simmer 2 minutes longer.
  9. Add the parsley and remove from heat.

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