We always welcome the winter season at the White Lotus Foundation. The rains begin and our golden California hills turn brilliant green. And although it is the season of turning inward everything here takes on a new life. We also love the season because we know it is the time of year when our gifted chef, Beatrix Rohlsen, turns out her incredible, golden mushroom and barley soup. This soup is the perfect complement for the season, though we would happily eat it all year round. Beatrix now shares her recipe with us in time for this holiday season and nothing could be more treasured. From our White Lotus kitchen to yours… we hope you enjoy.

Recipe:
Serves 4-6 people

Ingredients:

1½ cups barley
3-4 cups water or vegetable stock
curry powder (a dash)
salt (a dash)
1-2 tablespoons olive oil
1 onion (diced)
2-4 celery stalks (sliced)
2-3 carrots (diced)
1-2 cloves garlic (minced)
½ pound Crimini mushrooms (sliced)
1-2 Portobello mushrooms (diced)
5 Shitake mushrooms (diced)
½ bunch parsley (chopped)
4-5 cups water
2-4 tablespoons vegetable broth powder
¼ teaspoon salt
black pepper (to taste)

Rinse barley then cook in 3-4 cups water or vegetable stock. Add a dash of curry powder and salt and bring to a boil. Turn to low. Simmer about 45 minutes (or until done). Set aside.

In medium sized pot heat oil. Add onion and sauté for 10 minutes. Add garlic, celery, carrots and mushrooms. Sauté for another 5 minutes then add 4 cups water, vegetable broth powder, and salt. Continue to simmer until vegetables are soft. Turn heat off. Take one ladle of soup and purée in blender. Pour back into pot and add cooked barley. If soup is too thick add more hot water and gently reheat. Do not boil. Add parsley and pepper just before serving.