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.
Ingredients
- 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
Directions
- Soak dried porcini mushrooms in warm water for about 30 minutes, until soft. Drain, squeeze out liquid into a bowl (save to use later in the soup), roughly chop.
- Stir-fry onion in a soup pot until beginning to soften. Add carrots, celery and all the mushrooms. Cook for a few minutes until fresh mushrooms begin to soften.
- Add vegetable stock, barley, bay leaf and porcini soaking liquid. Bring to a boil. Lower heat and simmer for 1 hour, adding more liquid if necessary.
- Add vinegar and pepper to taste. Just before serving, fold in cilantro or parsley and spinach.
Nutritional information
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
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Staff
Cleveland Clinic
