Mushrooms on counter

The Seasonal Ingredient

  • 5 Things You Didn’t Know About Mushrooms

    Mushrooms have long been a favorite of both vegan and carnivores, pairing deliciously with almost any vegetable or meat. Apart from their many health benefits, there are also some interesting facts about mushrooms that you probably didn’t know.

    Here are five things you didn’t know about mushrooms:

    1. September is National Mushroom Month
    2. Mushrooms are not a vegetable. Because they don’t contain leaves, roots or seeds, mushrooms are classified as a fungi, which is uniquely different from plants.
    3. A single portabello mushroom can contain more potassium than a banana. Portobello mushrooms are rich in minerals. Each 1-cup serving provides 15 percent of the daily value for potassium.
    4. Ancient Egyptians believed that mushrooms were the plant of immortality. Egyptian pharaohs were so intrigued by mushrooms, they would not allow commoners to touch them and declared the food was only fit for royalty.
    5. There are over 38,000 varieties of mushrooms throughout the world and over 3,000 in North America alone.
Mushroom barley soup in bowl on counter

Mushroom Barley Soup

  • A Recipe to Make with the Kids!

    A healthy and hearty easy to make soup to soothe your soul. For vegans, substitute with vegetable stock and for those non-vegans, add your favorite meat to make it even better!

    Ingredients (Makes 4 servings)

    1 tablespoon oil
    1 onion (chopped)
    2 celery stalk (sliced thin)
    2 carrot (peeled and sliced thin)
    2 cups mushroom (sliced)
    1/2 cup barley, quick cooking
    1 teaspoon garlic powder
    1/2 teaspoon thyme (ground)
    3 cups chicken broth (low sodium)
    2 cups water
    1 tablespoon parsley (chopped fresh)


    Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes. Add the rest of the ingredients except for the parsley and bring to a boil. Lower heat to a simmer and cook until the barley is tender, about 20 minutes. Sprinkle parsley on top of soup and serve hot.