Mushroom Barley Soup
Ingredients
- 3-4 slices turkey bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 tsp coconut oil
- 1 227 gm package of mushrooms (shiitake, cremini, button, or combination)
- 1/2 cup pearl barley
- 1 900 ml low sodium chicken broth, or homemade broth
- 1 796 ml can chopped tomatoes, low sodium
- 3 cups baby spinach or kale, chopped
Method
- Heat coconut oil in large saucepan; add turkey bacon and cook until crisp
- Add onion and cook until soft, approximately 4-5 mins; then add the garlic for the last minute
- Combine with mushrooms, chicken stock, tomatoes and barley and bring to a simmer
- Cook until barley is tender, 25-35 mins. Stir in spinach or kale and cook for another minute
- Serve.
