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Shitake Mushroom & Barley Soup

February 27, 2017

Shitake Mushroom & Barley Soup

This is both a vegetarian and a heart-smart meal. Serve with some rustic breads or fresh salad.

Ingredients for Shitake Mushroom & Barley Soup

  • 4 garlic cloves, finely chopped 1onion, finely chopped
  • 1 cup dried or fresh shitakemushrooms, sliced thin 1 cup pearl barley
  • 1 carrot, sliced diagonally 1/2-inch thick
  • 1 to 2 celery sticks, sliceddiagonally 1/2-inch thick 1 teaspoon dried thyme, crumbled
  • 1 teaspoon dried rosemary, crumbled 1 tablespoon soy sauce
  • 1 tablespoon Sherry wine
  • 6 cups chicken or vegetable broth
  • 1/3 cup minced fresh parsley leaves, for garnish
Directions for Shitake Mushroom & Barley Soup
  1. Combine all ingredients in VitaClayTM pot; stir to blend well.
  2. Cook, covered, set on Slow Cooking - soup for 2 1/2 hours to 3 hours or until mushrooms and barley, are tender.
  3.  When soup is done, taste for seasonings and season soup with salt and pepper to taste.
  4. Just before serving, stir in chopped parsley.

Makes 4 to 6 servings.

Health Note:

Shitake mushrooms possess important disease-preventing qualities and are low in fat, high in calcium, phosphorus, iron and other minerals.

They contain more vitamin B12 than milk or fish.They also contain no starch and are a great source of fiber and a low calorie food, making them an important component of a healthy diet.

Barley contains soluble fiber, which is the same kind of cholesterol-lowering fiber found in oats.



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