Healthy Mushroom Barley Soup

My new acupuncture doctor told me I should eat mushroom barley soup every day to help balance my body heat and control my diabetes. It tasted so good that I decided to share the recipe!

Delicious and Healthy Mushroom Barley Soup Recipe for Diabetes Control

Ingredients:

• 1 leek, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 boxes baby Bella mushrooms, chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 tbsp turmeric
• 4 cloves garlic, minced
• 12 cups chicken stock
• 1 cup hulled barley
• 1 tbsp Trader Joe’s 21 seasonings mix
• 1 tbsp red Chile powder (optional)
• 1 tbsp green Chile seasoning (from NM, also optional)
• Salt and pepper to taste
• 4 scallions, plus more for garnish
• 1/2 bunch cilantro, plus more for garnish
• Good quality olive oil

Cooking Instructions:

Step 1: Heat olive oil and add leek, carrots, and celery. Sauté until they shine, then add mushrooms until they release moisture. Add zucchini and squash on medium-high heat, along with seasonings (21 seasonings, chili powders, garlic, and turmeric). Let them cook together for a few minutes.

Step 2: Add chicken stock and barley. Stir well, add a little salt (at least a teaspoon), and bring it to a boil. Once boiling, reduce heat to simmer and let it cook for about 45 minutes. Stir occasionally.

Step 3: Taste for seasoning, and add salt and pepper if needed. Finally, add chopped cilantro and scallions at the end. Serve it up, add more greens to each bowl, and there you have it! Delicious and good for you!