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November 08, 2007

Healthy Recipe: Mushroom Barley Soup

Monday's post  - Correlation Confirmed Between Magnesium and Type 2 Diabetes - focused on the preventative effect of magnesium (as part of a healthy eating lifestyle) against type 2 diabetes.  Today's healthy recipe is a tasty and hearty soup with barley and mushrooms. Both foods contain magnesium which not only helps to prevent diabetes and but also plays a role in preventing retina damage in diabetics.

Mushrooms are known for providing three essential B-vitamins: riboflavin, niacin and pantothenic acid, but they are also an often overlooked source of potassium. For added nutrition, add 1 chopped portabella mushroom cap. A 3-ounce portabella mushroom cap provides more potassium than a banana or an orange!

So curl up on a cold night and enjoy a marvelous cup of this magnesium-rich soup!

Makes 3-4 servings

2 cups plain rice milk
2 tablespoons barley flour
1 cup cooked barley
1 4-ounce can mushrooms, including the liquid
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup copped onion (optional)
1 medium chopped carrot (optional)
1 chopped portabello mushroom cap (optional)
pinch each of dried marjoram, sage, thyme, and dill weed

Place rice milk and barley flour into a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is chopped coarse. Add mushrooms with their liquid. Blend just enough to coarse-chop mushrooms.

Transfer the blended mixture to a medium-sized saucepan and add all the remaining ingredients. Cook over medium heat—stirring often—for about 5 minutes, or until the soup is hot and somewhat thickened.

For more healthy eating recipes, check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.

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Posted by Laura on November 8, 2007 | Permalink



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Comments

mmm yummy I love mushrooms... I'm vegan so this will deff work.
Thanks for the recipe Sara.

Posted by: dietfiend | Nov 8, 2007 8:19:58 PM

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