This soup is very hearty and filling. It is actually quite elegant because of the mixture of mushrooms. You could add any other varieties in, fresh or dried that you want to add more mushroom flavor. Combine it with a salad, and crusty bread and you have a delicious meal!

2 large organic portobello mushrooms, cleaned and chopped

8 oz. organic button mushrooms, cleaned and sliced or chopped

6-8 whole dried organic shittake mushrooms

3 stalks organic celery, chopped

2 medium or 1 large organic onion, peeled & chopped

1 T. coconut oil

7cups of filtered water

1/4 c. organic tamari

1 cup whole organic pearled barley (if using non-pearled, soak overnight before using and drain before adding to pot)

2cups organic soymilk, or other non-dairy milk of choice

3 T. spelt flour

1/4 c. Vegenaise mayonaise

In a large stock pot, iron if you have one to increase the iron content, saute the portobello& buttonmushrooms, celery and onion in the coconut oil. Meanwhile,boil 2 cups of the water and place the dehydrated shittake mushrooms in there to rehydrate. When the mushrooms have "given up" their water, and the veggies have become softened. Remove the shittake mushrooms from their soaking water and pour that water into the stock pot along with the tamari and barley.Chop or slice the shittake and add to the pot. Bring this mixture to a boil, then let simmer on low until the barley is tender. It will thicken up considerably. Mix the spelt flour into 1 cup of the soymilk with a wisk until completely blended without anyvisible lumps of flour. Add the rest of the soymilk, andpour the flour/milk mixture into thestock pot.Continue to stir while the soup thickens up.Once it has thickened, you may add in the Vegenaise, and stir well until it melts into the soup. At this point you mayeat,but I like to let it simmer for a while to let the flavors blend even more. If it gets too thick, just add more soymilk to thin it out to your liking. This is awesome with a yummy crusty bread to dip into it.