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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.
Posted by Laura on November 8, 2007 | Permalink
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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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