Earthy and satisfying soup with mixed mushrooms, pearl barley, carrots, and thyme in a rich broth.
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Dice onion and carrots. Slice mushrooms.
Heat olive oil in a large pot over medium heat. Saute onion for 3 minutes.
Add mushrooms and cook 5 minutes until they release their liquid.
Add garlic and thyme, cooking 1 minute.
Add barley, diced carrots, and chicken broth. Bring to a boil.
Reduce heat and simmer 25-30 minutes until barley is tender.
Season with salt and pepper. Serve hot with fresh parsley.
1-2 Brazil nuts/day usually covers selenium. If this meal already contains seafood, eggs, or organ meats, a supplement may be unnecessary.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.