Recipe: 3-Mushroom Barley Soup
Mushrooms and barley pair perfectly together. So why not try them in this delicious low-fat soup? It’s a satisfying, rich-tasting recipe that’s guaranteed to warm up any cold day or night.
Meaty mushrooms of various varieties and barley are a perfect pairing, especially in soup. This rich-tasting soup makes your belly feel full and boasts only 1 gram of fat in each serving. It’s a nice recipe to enjoy on a cold afternoon with your hands wrapped around a mug, or at the dinner table at night.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
½ ounce dried porcini mushrooms
1 large yellow onion
1 carrot, finely chopped
1 rib celery, chopped to make ¼ cup
12 ounces fresh mushrooms, thinly sliced
6 medium or large fresh shiitake mushrooms, washed with stems removed and sliced
3 quarts (12 cups) vegetable stock
2 cups hulled barley or pearled barley
1 bay leaf
4 tablespoons balsamic vinegar, or to taste
Pepper to taste
Parsley or cilantro
1 bag (3-4 handfuls) spinach
Per serving: 1 cup (8 ounces)
Calories 180
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 200mg
Total fiber 9g
Protein 6g
Carbohydrates 36g
Source: Prevent and Reverse Heart Disease by Dr. Caldwell B. Esselstyn