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Mushroom Barley Immune Boosting Soup

Written by Jillian Lai Mei Siew on Fri, 11 November 2022

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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.
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Jillian Lai Mei Siew

As the Product Consultant Manager of Mega BiO-LiFE, Jillian Lai Mei Siew, has the role of providing a productive team spirit among all Product Consultants to equip them with the right health nutritional information. Jillian is a BSc in Nutrition and Community Health, and a MSc in Nutritional Sciences an from Universiti Putra Malaysia. Affiliated to the Professional Affiliation Languages & Dialects Nutrition Society of Malaysia, NSM, Jillian can speak English, Cantonese, Mandarin, Hokkien and Malay.

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