contains both soluble and insoluble fiber and contains more fiber than many
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Mushroom Barley Soup
By making the barley ahead of time, this soup comes together in an instant.
Makes about 3 1-cup servings
2 cups plain rice milk
2 tablespoons barley flour
1 cup cooked barley
1 4-ounce can mushrooms, undrained
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 pinch dried marjoram
1 pinch dried sage
1 pinch dried thyme
1 pinch dried dill weed
Place rice milk and 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 coarsely chopped.
Add mushrooms and their liquid. Blend just enough to coarsely chop mushrooms.
Transfer the blended mixture to a medium saucepan and add all remaining ingredients. Cook over medium heat, stirring often, for about 5 minutes, or until the soup is hot and somewhat thickened.
Per 1-cup 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
carbohydrates; 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
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.