Well, technically, if you are making my version of Mushroom Barley Soup, it should actually be classified as a stew. Both my husband and I love barley, so I feel no need to use moderation when adding the pearly grain. So many recipes I see for this type of soup use a paltry 1/3 cup of dried barley with 8 cups of broth – ridiculous! But this recipe is filled with barley and mushrooms; it makes a hearty meal for two, or a light lunch for three. And when I say hearty, I mean it. I am sitting here typing this with an ever-expanding belly having just downed a large bowl of this fulfilling soup!
Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.