This soup is probably my FAVORITE soup ever! My husband who is a meat and cheese kinda guy also loves it, and often requests to have it for dinner! It has almost not fat, tons of vegetables, and is very filling. Were going snowboarding tomorrow, and thought it would be great to warm us up after a few hours on the mountain. If your on a diet for the new year, or just love great soup, try this! P.S recently I have been trying more vegan recipes, and this old favorite it a great one!
Vegetarian Mushroom Barley Soup
Serves 12
1lb Mushrooms, sliced 1 teaspoon salt
1 cup pearl barley 1 teaspoon pepper
1 cup carrots, chopped ¼ teaspoon nutmeg
1 cup celery, chopped 1 teaspoon thyme
1 ½ cups onion, chopped 2 teaspoons dill
3 quarts vegetable broth 2 tablespoons parsley
3 tablespoons olive oil or butter 2 teaspoons minced garlic
Melt the olive oil in a large stockpot. Cut up the veggies into very small chopped pieces. Add the onions, carrots, celery, and garlic. Sauté until veggies are tender, for about 1/2 hour. Add the mushrooms and cook until soft. Add broth, barley, and the seasonings until the pot is boiling. Simmer until barely becomes tender (about two hours) Stir in dill just before serving.
Health Tip!
Tips: Use a good vegetable broth, like Better Than Bouillon, which is MSG free and all natural.
MSG over stimulates the glutamine receptors of the brain, which means that it heightens the salty and sweet tastes of the dish containing MSG, while at the same time, it dampens the bitter and sour tastes, often causing you to eat more. Broths with MSG signal the pancreas to produce insulin causing your blood sugar to drop, and making you feel hungry after you've already eaten a big meal. It also tricks your body into thinking that the food your eating is healthy, because it tastes like your getting protein when your not.
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