3 tbs. sesame oil
24 oz. of baby bella mushrooms, sliced
1 medium onion, diced
2 carrots, chopped
2 stalks of celery, chopped
1 garlic clove, minced
8 cups mushroom broth
2 cups unsweetened soy milk
2 cups water
11 oz. package quick barley
3-4 cups fresh kale, stems removed and roughly chopped
6 tablespoons Bragg Liquid Aminos
1 tbs. minced fresh thyme
1 tbs. dried dill
1 tsp. pepper
In a large stock pot over medium heat, add the sesame oil, baby bella mushrooms, onion, carrots, and celery. Cover and cook until the mushrooms & onions are tender.
Meanwhile, remove the shiitake mushrooms and reserve the water. Slice the shiitake mushrooms and add them to the pot of veggies along with the garlic and sauté for two minutes.
Add the reserved water from the shiitake mushrooms along with the rest of the ingredients. Cover, reduce heat to medium low, and allow to simmer for about 30 minutes or until the barley puffs up and is tender. The barley will puff up before 30 minutes but I like to let the soup cook a little longer to allow the flavors to develop more.