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Lammas Barley Mushroom Soup
A healthy, filling soup that you can make during your Lammas celebrations.
Barley is known as one of the grains honored in harvest folklore. It's a very filling grain that lends itself nicely to hearty soups, especially if wild mushrooms and other late summer vegetables are added.
5 cups of vegetable broth
1cup of barley, uncooked
1/2 pound of mushrooms [you can use enoki if you want a more 'woodsy' flavor]
1/2 cup of diced onion
1/2 cup of fresh chopped carrots
1/2 celery, chopped
2 cloves of fresh garlic, minced
Bring the vegetable broth to a low boil, then reduce heat. Add the carrots, celery, mushrooms, and onion, and allow to simmer for ten minutes. Add the garlic and the barley, then cover and simmer for an hour. Add salt and pepper seasoning to taste.
Serve as a side dish, accompanied by some warm buttered bread.
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