(6-8 servings – prep time is an hour)

For good health – use organic ingredients!

  • 1/2 cups whole barley
  • 6 cups stock or water
  • 1 large burdock root, cleaned and sliced into small pieces
  • 1-4 tsp tamari sauce
  • 3-4 Tb dry sherry
  • 3 Tb butter or olive oil
  • 2-4 cloves garlic
  • 1 large chopped onion
  • 1 pound fresh mushrooms, sliced (Shiitake work well)
  • 1 cup chopped Italian parsley
  • Black pepper

Cook barley and burdock in 2 cups of the stock or water until tender (do this in a large pot). Add the remaining stock or water, tamari, and dry sherry. Saute the onion and garlic in butter/oil, and when they soften, add mushrooms and a dash of salt. When mushrooms are tender, add all of the saute to the barley soup. Simmer it for another 20 minutes, covered over the lowest heat possible. Stir in parsley and add freshly ground pepper before serving.