My sister-in-law, Jennifer Schonborn, wrote about the many health benefits of mushrooms in her latest holistic nutrition newsletter. I had purchased 2 containers of mushrooms for the week because they were on sale. One of the healthy meals she mentioned was mushroom barley soup. Which I love. But barley has gluten… what to do? I used steel cut oats instead of barley and it worked very nicely.
2-3 Tablespoons extra virgin olive oil
1 onion; diced
1 carrot; diced
1 stick celery; diced
1 teaspoon sea salt
10 oz mushrooms; diced (I used the small white buttons but any mushroom will do and there are so many with great flavors)
1 turkish bay leaf
1/4 teaspoon black pepper
5 cups water
1/2 cup steel cut oats
Saute onion, carrot, celery and salt in olive oil under low heat with lid on for 5 minutes. Add mushrooms, stir and continue to saute for another 5 minutes. Add the remaining ingredients, bring to a boil, reduce and simmer for 20 minutes. Salt and pepper to taste. Xav and I had tempeh sandwiches on fresh baked rolls (gluten free pictured) to make this a hearty comfort meal.