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Mushroom Soup

Soups are a great way to up your vegetable intake and helps to fill you up, so you don’t eat too much. The barley is high in fibre and great to keep you satisfied for longer, the vegetables have wonderful immune supporting and detoxification properties!

2 onion (diced)

3 tablespoons olive oil

1 pound fresh mushrooms (peeled, washed, and sliced)

2 sticks celery (sliced)

1 parsnip (cubed)

3 carrots (cut in half moon slices)

1 cup pearl barley

15 cups water

1 tablespoon parsley flakes

2 tablespoons Herbamare Salt

½ teaspoon black pepper


Heat a large pot on a medium flame, place oil and onions inside stir every so often so as not get caught and add a ¼ cup water if you find the onions too dry. Sautee until the onions are translucent then add the mushrooms, celery, parsnip, and carrots stir every so often until the vegetables are sautéed, then add in the salt and pepper, mix it into the vegetables, add the barley, water, and parsley. Cover the pot and bring to a boil on a high flame, then reduce to low flame to cook for 1 -2 hours depending on how well-cooked you enjoy it!

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