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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
During these cold winter months, I love to have individually packaged soups ready in the freezer. They make an amazing grab-and-go lunch and a delicious addition to any dinner. In my house, mushroom barley soup has always been a favorite! Here I created a gluten-free, healthier version using a few types of mushrooms. Mushrooms are not only delicious but also have high amounts of vitamins and nutrients that aid in immune support (and so much more), which we can all use during these winter months! Hope you enjoy this soup as much as we do.
1–2 tablespoons oil, such as Gefen Canola Oil
1 onion, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
4 carrots, diced
2 stalks celery, diced
5 ounces white button mushrooms
5 ounces baby bella mushrooms
5 ounces shiitake mushrooms
1 tablespoon salt, plus more to taste
1 cup short grain brown rice
8 cups Manischewitz Chicken Broth, or 2 containers no-chicken broth
In a large soup pot, sauté onion in oil. Add garlic, followed by the remaining vegetables, and season with salt.
Once the vegetables are soft, add broth and rice.
Let soup come to a boil, lower the flame, and cook until rice is completely cooked.
Season with more salt, to taste.
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