Fall weather is here and getting cooler fast. It is supposed to get down into the 30’s this week so I found myself going through my soup recipes looking for that warming, comforting soup. I came across a really good mushroom soup recipe that we enjoy in our home.
I don’t think most people realize just how healthy mushrooms are. They are not a very exciting food. I was going to say vegetable, but mushrooms aren’t vegetables or fruits. They aren’t even plants, but rather a fungus. But don’t let that discourage you from eating them. They are a powerhouse of nutritional benefits. Some benefits of mushrooms include:
- They lower your blood pressure and reduce the risk of heart disease and stroke.
- They reduce the risk of breast and prostate cancer.
- Since they are low in carbohydrates, they can keep blood sugar levels under control.
- They provide kidney support and liver protection.
- They improve blood flow.
Those are just a few of the many benefits of eating mushrooms. They are also filled with vitamins and minerals such as potassium, vitamin B6, magnesium, iron, and folate, to name a few.
Another great thing about mushrooms is that it doesn’t matter whether you eat them raw or cooked because mushrooms contain antioxidants that are not deactivated or destroyed by cooking.
So, go get your mushrooms and lets start cooking!
- 1/2 tablespoon olive oil
- 1/3 cup finely chopped carrots
- 1/3 cup finely chopped celery
- 1 large onion, chopped
- salt and freshly ground pepper to taste
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/2 cup pearl barley
- 6 cups low-sodium mushroom or vegetable broth
- 1-1/2 pounds sliced mushrooms
Heat olive oil in a saucepan over low-medium heat. Add carrots, celery and onion and season lightly with salt and pepper. Cook for 10 minutes.
Add bay leaf, thyme, barley and stock and bring to a boil quickly over high heat. Lower the heat and let simmer 30 to 40 minutes until barley is completely tender.
Add mushrooms and let simmer five to seven minutes until tender. Remove bay leaf and adjust salt and pepper. Garnish with parsley and serve warm.
Nutritional Information: Makes 6 servings – Calories 122, Protein 4g, Total carbs 23g, Total fat 2g, Saturated fat 1g, Cholesterol 0mg, Sugar 5g.
Note: If you don’t want to use oil, you can cook the carrots, celery and onion in white wine. It may take a little longer to cook than if you use oil, but it tastes great and cuts out the fat.