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 variety
- 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
- 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.
- 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.
- Add barley, broth, water, and tomatoes. Simmer for 15 minutes or until barley is tender.
- 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