Barley and Shiitake Mushroom Soup

This soup will not only keep you warm, but keep you healthy.  Fitness magazine reports that a compound found in shiitake mushrooms may stimulate the immune system and prevent cancer.  

Ingredients:

1 1/2 c. boiling water
1/2 ounce dried shiitake mushrooms
12 ounces fresh shiitake mushrooms, stems removed, sliced
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 1/2 tsp. fresh thyme, chopped
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 T. olive oil
1 14 1/2 ounce can fat-free chicken broth
1/3 c. pearl barley, cooked per package directions

Directions:

* Soften dried mushrooms by placing in hot water and letting stand for 1 hour.  Drain and reserve liquid.  Discard mushroom stems and thinly slice caps. Strain reserved liquid through paper towels to remove grit.

* In a large pot over medium-high heat, cook the next 7 ingredients in hot oil for 10 minutes, or until tender.

* Stir in broth, softened mushrooms, strained liquid, and 2 cups cold water.  Bring to a boil.  Reduce to low heat and simmer for 10 minutes.  Stir in cooked barley and cook for an additional 10 minutes.

Makes 4 servings.

Per serving:
Cal 76
Carbs 33g
Fat 4g
Protein 5g
Fiber 6g

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Source: Fitness, Jan. 2002.  Edited by Michelle Jones.