Make a dish with mushrooms!

It may not seem like it on the surface, but mushrooms can be pretty marvelous. They come in a variety of shapes and sizes that can add flavor and texture to salad, soups, stews, sauces, and more. An essentially fat-free food, mushrooms provide essential nutrients—B vitamins, potassium, and the antioxidant selenium—with very few calories.

Research or make your favorite mushroom recipe today, or give this recipe a whirl to add more mushrooms to your diet.

Mushroom Barley Soup

Ingredients

  • 3 cups fresh mushrooms, any varietyThree White Mushrooms on White Background
  • 1 tsp. olive oil
  • 1 tsp. light margarine
  • 1 cup chopped onion
  • 1 cup quick barley
  • 4 cups vegetable broth
  • 2 cups water
  • 1 14.5-oz. can petite diced tomatoes
  • 1 carrot
  • 1/4 cup chopped fresh parsley or other herb

Directions

  1.  Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and cut into bite-sized pieces, remembering that mushrooms shrink when cooked.
  2. Heat olive oil and margarine in a large soup pot. Add onion and mushrooms. Stir until onion is wilted and mushrooms give up their moisture.
  3. Add barley, broth, water, and tomatoes. Simmer for 15 minutes or until barley is tender.
  4. Turn off heat. Use a vegetable peeler to put thin strips of carrot into soup. Add parsley. Serve immediately.

Serves eight. Each serving contains about 120 calories, 1 g fat, 0 mg cholesterol, 199 mg sodium, and 0 g carbohydrates.

Recipe from the StayWell Company, LLC