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Creamy Shiitake Soup

More than just a mushroom soup, this delightful first course can improve your heart health. Shiitake mushrooms are the stars of the dish and we all know that they have been proven to lower blood pressure, reduce triglycerides and remove placque from veins and arteries. Add barley and its ability to aid the body in breaking down animal fats and you have a yummy, heart healthy soup. 


1 yellow onion, diced
8-10 dried shiitake mushrooms, soaked until tender, thinly sliced
1/2 cup pearl barley, rinsed well
4 cups spring or filtered water
sea salt
2 teaspoons barley miso
2-3 scallions, thinly sliced on the diagonal, for garnish

Place onion, shiitake mushrooms and barley in a soup pot with water and a pinch of salt. Cover and bring to a boil over medium heat. Reduce heat to low cook for 35 minutes. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer, uncovered, for 3-4 minutes. Serve garnished with scallion. Makes 4-5 servings. Note: you can create a richer soup by using half unsweetened soy or almond milk and half water. 


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