Check out these lower cholesterol images:
Image by drcw
Lowfat (skim milk and applesauce instead of oil), low cholesterol (were supposed to be no cholesterol, but I broke one of the eggs while separating the yolk from the whites) blueberry muffins.
Mushroom, Leek and Barley soup
Image by redazadi
I liked this soup a lot with the combo of button mushrooms and oyster mushrooms. I think it would be better to have a splash of balsamic or a bit of balsamic syrup.
Mushroom and Barley Soup
6 to 8 servings
There’s absolutely nothing fancy about this thick, homey, brown soup . . . except for its flavor.
Mushrooms have a natural affinity for barley; I prefer to use a mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms. (The strained soaking liquid may be used to replace some of the beef stock.) For a vegetarian version, use vegetable stock rather than beef.
4 tablespoons butter
1 large onion, peeled and diced small
2 medium carrots, peeled and diced small
1 medium parsnip, peeled and diced small
1 1/2 teaspoons kosher salt, or to taste
1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
2 quarts (8 cups) beef stock (or vegetable stock), plus additional
1/2 cup pearled barley
1/4 cup dry sherry (optional)
Chopped flat-leaf parsley for garnish
In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.
Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil. Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.)
To serve, garnish with parsley.
Per serving (based on 8): 189 calories, 7 gm protein, 23 gm carbohydrates, 9 gm fat, 21 mg cholesterol, 5 gm saturated fat, 589 mg sodium, 5 gm dietary fiber