I love to make this soup on a chilly winter’s day or when I feel like I may be coming down with a cold. It has many immune boosting properties without over taxing your digestion so your body can combat whatever pathogens have entered your system, be it colds, flu or even allergies.

The spices used in this recipe do not just impart flavor, they have medicinal properties as well! 

Rosemary – tonic, stimulant, anti-depressant, diaphoretic, anti-inflammatory, astringent, anti-oxidant, diuretic. Caraway – carminative, expectorant. Cumin – diuretic, febrifuge, alterative. Onion and leek – antioxidant, anti-inflammatory. Fresh garlic – antibiotic, diaphoretic, expectorant, antioxidant, increases circulation, strengthens immunity. Shitake mushrooms – immune stimulant. Astragulus – adaptogen, immune stimulant, diuretic, antiviral tonic. Bay Leaves – bronchodilator. Turmeric – antimicrobial, anti-inflammatory, antioxidant, anti-viral, diuretic, hepatoprotective, immune stimulant. Black Pepper – antipyretic, decongestant, mild pain killer, anti-bacterial, antiseptic, detoxifying, diaphoretic. Barley – cooling thermal nature, light, diuretic.

Ingredients:

1 TBS Rosemary

1 TBS Caraway seeds

1 TBS Cumin seeds

Olive Oil

2 large onions chopped

9 large cloves of garlic chopped

2-3 cups of mushrooms, I used a combination of Shitake and white button mushrooms

6 pieces of Astragulus root

2 Bay leaves

2 tsp Turmeric powder

1 cup of Pearl Barley – rinsed and drained

50 oz. of boiling stock or boiling water

Salt & Pepper

Preparation:

Heat a heavy bottom stock pot over medium heat and gently toast the rosemary, caraway and cumin seeds. Once you begin to smell the spices releasing their fragrant oils, add just olive oil to lightly coat the bottom of the pot. Add chopped onions and a little salt to help the onions sweat out their liquid. Give a stir and cook until the onions become translucent. Add the garlic and cook for about two minutes. Add the mushrooms and a little salt and fresh ground pepper and give everything a stir. Cook for about 5 minutes, stirring occasionally to ensure nothing sticks to the bottoms of the pot. Add barley, bay leaves and turmeric powder ensuring that everything is well mixed together. Add stock or water and bring everything to a boil, reduce heat and cover with lid. Cook for about an hour or until the barley is cooked through. Taste and adjust seasonings to your liking. Remove bay leaves and Astragulus before serving.

Bon Appetite & Be Well!