Shiitake Mushroom Barley Soup

Created by Rose Bryant

2 Tbsp coconut oil

1 onion (chopped)

4 garlic cloves (chopped)

4 large carrots (peeled & chopped)

4 celery stalks

1/4-1/2 lb shiitake mushrooms

1 cup barley

1 quart vegetable broth

1 quart mushroom broth

In pot, melt coconut oil and add onion, garlic, carrots, celery and mushrooms. Cover and cook on medium heat until veggies are tender. Then, add broth & barley. Bring to a boil, then cover & simmer for 20 minutes. Serve hot and enjoy! Can serve with a side of rutabaga mash (in healthful recipes).