Mushroom and Barley Soup

I read all of the comments before making this soup.....  many thought it needed more seasoning....  so I thought I would add a couple of ears of organic corn,   I sliced off the kernels, then broke the ears in 2 and added them to the soup at the time of adding the soup stock...  it was at this time that I added 1 tsp of mellow white miso instead of braggs.    I used purple-hull-less-barley,  love the  chewy texture!   20 minutes before the end,  I added the corn kernels.  I added just 1/2 cup of chopped arugula at the end.   I had a VERY sweet and smooth flavor....  almost too much,  I added 1 Tbl  of apple cider vinegar....  it  may have needed 2.  My husband loved the flavor of the soup,  and said he didn't even need to add salt!   

Absolutely delicious I have made it three times already.

We also agree that this soup lacks flavor, although I did not add arugula since we do not care for it, so that may change the entire dish. Instead I used spinach. To the leftovers I added a can of diced tomatoes as someone previously mentioned, which improved the flavor, but I will not likely make this again. Also, the quantity of barley overtook the entire soup in my opinion. I think 1/2 cup would be plenty, and then add more veggies. 

Husband is under the weather with a cold so added extra onions and garlic. 
Instead of the herbs listed, I used a heaping tbsp of Italian seasonings and used miso instead of the aminos.
Very delicious! 

i make the recipe as written and everyone enjoys it.  Good comfort food.

Good, hearty soup. Thanks to 2engsetters for the Instant Pot info. We thought it was good as is, but I also tried adding some dijon mustard, which perked it up nicely.

Great soup!  We added more carrots and celery, and increased the seasoning; 1 tsp black pepper, and 1 tsp thyme.  We're having leftover soup for lunch today!

Great - for those wanting a bit more flavor, maybe a spoon of white miso.

Delicious and easy to make.  I used organic purple hulless barley for some additional phytonutrients.  I did not have any stock, so I blended up some carrot, collard, scallion and a garlic clove to make a quick stock.  It worked, but if I make this again, I will either make a stock or add more to the blender to add more flavor.  I was not as disappointed as some of the others.  After tasting it, I added additional thyme, marjoram and pepper.  That was helpful.  I think adding some Dr. Fuhrman's Nutri Zest would be a good addition, and I will try it with my leftovers tomorrow.

This is one of my favorite Dr. Fuhrman recipes.  Always best the next day after cooking it.  I make it in the Instant Pot.  After water sauteing the vegetables in the instant pot as per the recipe, including the mushrooms and Braggs, I add the barley, broth and seasonings to the pot.  I then lock the pot and press "manual", setting the timer for 25 minutes, allowing the natural release of pressure. After the pressure has released, I process 2 cups of the soup in a VitaMix blender for a creamier version.  I return the mixture to the instant pot and I then add the arugula, allowing it to wilt.  All in all, using the instant pot may not save time, but it allows me to leave the kitchen while the barley cooks.

Look and texture of the soup was great but we found it relatively tasteless. Would need to doctor it with some other spices or ingredients to make it work for us!

This is very warm, satisfying, and tasty.  I did add a LOT more garlic than the recipe calls for, and lots more spice:  as I recall, more Bragg's, lots more black pepper, Penzey's French Viniagrette and French Country seasoning, and some garam marsala.  I put in about 10 oz (two containers) of baby arugula, and it really added color and thickness.  

Regarding the calorie count - where it’s listed on all your recipes - is it per serving or for the entire recipe? Maybe state that...love the site. Love the Nutritarian way!

This was delicious!  I may have used a lot more mushrooms and other veggies, but I didn't think I did.  In any event, it seemed to make a lot more than four servings.  No complaints there.  I added the arugula to the bowls of hot soup rather than to the pot.  I just stirred it into the bowls and it wilted but kept its nice bright color and was very appealing.  I can now  freeze the leftover soup and just add fresh greens to the reheated leftovers with the same effect.  I will be making this again soon.

Recipe sounds and looks great but I cannot have barley.  What can I substitute?  (I haven't made it yet for obvious reasons.) Thanks.

This soup was OK, but not great.  I could eat it but the flavor was odd.  I would try to add something to it to give it more flavor next time.

We love this recipe!!  Have made several times exactly as written & will keep in rotation.  The arugula really adds a nice flavor!

Good hearty soup. I substituted apple for the celery, which works nicely, and I added a tbs. of Trader Joe's Eggplant Garlic Spread for more flavor.

Fantastic!

With the cold weather, we made this soup again but this time we added about 3/4 of a cup of raw peanuts... it was a good addition!!