Mushroom Barley Immune Boosting Soup

Ingredients

• 1 tbsp extra virgin coconut oil
• 1 large sweet onion, sliced in half moons 4 cloves garlic, minced
• 3 cups chopped mixed mushrooms 2 sticks celery, chopped
• 1 carrot, diced
• 1 tbsp light soy sauce 4 cups bone broth
• 1 inch piece ginger, cut into slices
• ½ tsp turmeric
• ½ cup barley, acid-soaked overnight
• Rock salt and freshly-ground black pepper to taste.

Method

In a large, heavy-bottomed pot, heat the coconut oil over a medium flame.

Soften the onions before adding the garlic and cook for another 30 seconds.

Add the mushrooms and continue to cook.

Add celery and carrot, sauté for a further two minutes and then add soy sauce.

Cover with bone broth and bring to a simmer.

Add ginger and turmeric.

Strain and rinse the barley, add to the pot, cover and cook for 20 minutes.

Season with salt and pepper.