Mushroom Barley Immune Boosting Soup

  • 1 mins Read
  • Nutrition
  • Written by: Jillian Lai Mei Siew
Immunity Boosting Mushroom Barley Soup


  • 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.


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.

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