This folate-rich mushroom and barley soup is healthful and beneficial to people with type 2 diabetes. It prevents cardiovascular complications and enhances vascular function of diabetic patients.
Don’t ever underestimate the nutritional power of brown mushrooms (Crimini or baby bellas). They benefit diabetics by reducing insulin resistance and also add a culinary touch by imparting an earthy flavor to this diabetic soup. Firmer in texture and nutritious, mushrooms are low in carbohydrates, low in cholesterol and can be cooked in multiple diabetes-friendly ways. A perfect and healthy accompaniment to brown mushroom is barley. Being high in beta-glucan (a special type of soluble fiber that significantly reduces blood glucose in diabetics) and low in low glycemic index, barley helps diabetics to maintain healthy blood glucose levels.
Preparation time 10 minutes
Cooking time 55 minutes
Serves 4
Swiss Brown Mushroom and Barley Soup Recipe | Diabetic Soup Recipes
Ingredients :
300g swiss brown mushrooms, quartered
1 clove garlic, crushed
2 teaspoons soy sauce
2 teaspoons water
1 small brown onion (80g), chopped finely
1 liter (4 cups) chicken stock
1 liter (4 cups) water, extra
½ cup (100g) pearl barley
1 untrimmed celery stalk (150g), chopped coarsely
2 small carrots (140g), chopped coarsely
½ teaspoon freshly ground black pepper
Method :
- Place mushrooms, garlic, sauce and the water heated large frying pan; cook until mushrooms soften.
- Cook onion in heated lightly oiled large saucepan, stirring, until softened. Add stock and the extra water; bring to a boil. Add barley; simmer, covered, 30 minutes.
- Add mushroom mixture to pan with remaining ingredients; cook, uncovered, about 20 minutes or until barley and vegetables are tender.
Nutritional facts per serving :
607kJ (145kJ); 2.7g total fat (0.7g saturated fat); 21.7g carbohydrate; 6.4g fiber; medium GI
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