Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms. Sauteing mushrooms and aromatics quickly builds a foundation of flavor. Finish the soup by adding remaining ingredients and simmering briefly.
In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, and savory shiitake.What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins.
187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber
See more Simple (Healthy) Winter Soups
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Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.Note: To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.