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Mushroom Soup with Barley

Mushroom Soup with Barley

   

Mushroom Soup with BarleyMushroom Soup with Barley


Recipe Details:
A traditional combination of mushrooms and barley turns out to serve well for people with diabetes. Because whole grain barley has a high level of magnesium and is rich in fiber, while mushrooms are low on Glycemic Index, it’s hard to find a more diabetic-friendly soup. Besides, it’s a very tasty one!


Ingredients:
  • Barley – 2 tbsp.
  • Champignons (finely chopped) – 1 lb.
  • Medium potatoes (diced) – 4
  • Medium onion (sliced in quarter rings) – 1
  • Medium carrot (grated) – 1
  • Garlic (finely chopped) – 2 cloves
  • Water (for the soup) – 50 Oz (1.5 L)
  • Salt and spices – to taste
    Recipe Directions:
    Step 1
    Boil barley until almost ready: Boil a pot of water, add salt to taste, add barley and reduce heat to low. Cook covered over low heat for about 40 minutes. Drain water, strain the barley and put it aside.
    Step 2
    Fry mushrooms and onion in a frying pan until soft.
    Step 3
    Boil an pot of water, Add carrots and boil for 8 minutes.
    Step 4
    Add potatoes and barley to the pot and cook for 10 more minutes.
    Step 5
    Add the fried mushrooms and onion to the pot with barley and carrot. Then, add garlic, salt and spices.
    Step 6
    Let the soup to boil and turn off the heat. Cover the pot with lid and let the soup sit for 10 minutes. Serve hot and enjoy!


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