Mushroom Barley Soup Recipes

Mushroom Barley Soup Recipes for Soups, Stews, and Chilis - How Foods Fight Cancer

MAKES ABOUT 3 CUPS (3 SERVINGS)

This soup takes just minutes to make if you have cooked barley on hand. Because it is very low
in fat, it helps the immune system recognize and destroy cancer cells. All fats, including healthful
vegetable fats, should be kept to a minimum when it comes to cancer prevention and survival.

2⁄3 cup water

1⁄3 cup pearl barley, regular or quick-cooking
2 cups fortified plain rice milk
2 tablespoons barley flour
1 can (4 ounces) mushrooms, undrained, or 6 fresh mushrooms, quartered
1⁄4 teaspoon garlic powder
1⁄4 teaspoon salt
Pinch of dried marjoram
Pinch of dried sage
Pinch of dried thyme
Pinch of dried dill weed


1. To cook the barley, bring the water and barley to a boil in a medium
saucepan. Lower the heat, cover, and cook until all of the water has
been absorbed, about 30 minutes for regular barley or 10 minutes
for quick-cooking barley.

2. Place the rice milk and flour in a blender and process on high
speed for a few seconds. Add the cooked barley and process on high
speed for about 10 seconds, just until the barley is coarsely chopped.
Add the mushrooms and their liquid and process very briefly, just
until they are coarsely chopped.

3. Transfer the blended mixture to a medium saucepan and stir in the
garlic powder, salt, marjoram, sage, thyme, and dill weed. Cook over
medium heat, stirring often, for about 5 minutes, or until the soup
is hot and slightly thickened.

4. Stored in a covered container in the refrigerator, leftover Mushroom
Barley Soup will keep for up to 3 days.


Note: If you prefer, omit the water and barley and substitute 1 cup cooked
barley.


PER SERVING: 172 calories; 1.7 g fat; 0.2 g saturated fat; 8.9% calories from fat; 0 mg cholesterol;
3.2 g protein; 36.7 g carbohydrate; 9 g sugar; 4.1 g fiber; 350 mg sodium; 213 mg calcium; 1 mg
iron; 0.9 mg vitamin C; 9 mcg beta-carotene; 1.2 mg vitamin E