Shiitake Mushroom Soup – Nat Kringoudis

This recipe is comfort food at its best. Perfect as a winter warmer to have you feeling fuller for longer with the added benefits of pearl barley – high in fibre for balanced hormones.

Serves 4

  • 8 dried shiitake mushrooms (or mushrooms of your choice)
  • 1 tablespoon oil (preferably coconut oil)
  • 4 spring onions, chopped
  • 2 cloves garlic, crushed
  • 1 celery stick, diced
  • 250g (8oz) fresh shiitake mushrooms, chopped
  • 2 litres (8 cups) vegetable stock
  • 200g (7oz) pearl barley

Place dried mushrooms in a bowl with hot water.

Soak for 30 minutes. Once soaked, squeeze out the liquid from the mushrooms and slice thinly.

Heat oil in a pan over medium heat. Add spring onion, garlic, celery, carrot and fresh mushrooms. Cook for a few minutes, stirring until softened.

Add stock, barley, and ½ cup water, and bring to the boil. Reduce heat and simmer for about 40 minutes until the barley is tender.

Plate up and enjoy!

Recipe from Beautiful You by Nat Kringoudis, published by Harper Collins RRP $35.00

Beautiful You by Nat Kringoudis

Your body is talking and its time to listen!

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