MUSHROOM BARLEY SOUP for SOUP-tember! AND... can you get your Vitamin D from mushrooms?
In this episode of Nutrition with Lorelei, we celebrate Soup-tember by making SOUP! Mushroom barley soup is an easy vegan soup that is simple yet delicious. Plus, I'll answer the question can you get your Vitamin D from mushrooms?
To learn how to get vitamins and minerals from FOOD, click here to download a FREE pdf of 10 food options for each micronutrient:
MUSHROOM BARLEY SOUP RECIPE (from the Moosewood Cookbook):
1/2 cup barley
6 1/2 cups stock or water (I used water with about 1 Tb miso)
3-4 Tb soy sauce or tamari
3-4 Tb dry sherry (I used red wine)
3 Tb butter (I used vegan margarine, you could use oil)
2 cloves minced garlic
1 cup chopped onion
1 pound fresh mushrooms, sliced
1/2 - 1 tsp salt
ground black pepper
Cook barley in 1 1/2 cups water. Add remaining stock, soy sauce, and sherry.
Saute garlic and onions in butter or oil. Add mushrooms and salt. When they soften, add to barley and liquids. Add ground pepper if you want. Simmer for about 20 minutes.
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I am an RD or Registered Dietitian. This credential was granted to me by the American Academy of Nutrition and Dietetics. I am licensed to practice as a Dietitian/Nutritionist in the state of Illinois. All nutritional recommendations provided in this video are meant as general guidance for healthy individuals without pre-existing conditions. Please speak to your doctor or get a referral to a Registered Dietitian in your area if you need dietary recommendations to meet your specific needs. Though I do my best to provide useful information with health and safety in mind, I cannot be held responsible for any negative outcomes that may result based on your application of my suggestions.
If you would like to seek one-on-one nutrition counselling with me, you can contact me via email at nutritionlorelei@gmail.com. I check this email weekly - please be patient if awaiting a response.
Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
Creamy Vegan Mushroom Barley Soup, created by Connoisseurveg.com
While this recipe calls for olive oil while sauteing the fresh mushrooms, please omit it. Just let mushrooms saute in their own juices to make this a much healthier recipe.
Miso Mushroom Barley Veggie Soup
Discover the power of phytonutrients with this Miso Mushroom Barley Veggie Soup! ???????? Packed with Vitamin C, antioxidants, and immune-boosting ingredients, this recipe is perfect for cold winter days. Shiitake mushrooms, cruciferous veggies, and a burst of flavors from miso make it a must-try. Nourish your body with each spoonful. Dive into the recipe now! #HealthyLiving #PlantBased #MisoSoup #ImmunityBoost #WinterRecipes #VeganCooking
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Creamy Vegan Mushroom Barley Soup
Although this recipe calls for 1/4 cup olive oil, please do not saute with it. Instead, when you start sauteing your mushrooms, just let their natural juices replace the oil. Here's the link to the original recipe:
Vegetable Barley Soup | वेजिटेबल बार्ली सूप | Healthy Recipe | Sanjeev Kapoor Khazana
A healthy broth made from a bunch of exotic veggies, wholesome barley that’s just mildly spicy, means full nutrition guaranteed.
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
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