Mushroom Soup

There is an Asian grocery store on Refugee Road, not far from our favorite farmer’s market in Canal Winchester. This small store has a great selection of mushrooms in varieties not found in the larger chains and at a fraction of the cost. Like most of our adventures, we make the trip an all-day affair, stopping at the farmer’s market (if it is summer) and one of our favorite restaurants.

If you are seeking to include more plants in your diet, mushrooms are a great alternative to meat. Mushrooms are rich in fiber, protein, and antioxidants, low in calories and sodium.  Nutritionally, mushrooms are known sources of zinc, copper, potassium, and certain B vitamins.  If they are raised with ultraviolet light exposure, they also can be a good source of Vitamin D. 

After each trip, I can always count on mushroom soup.  Each time, the results are a bit different.  This time, John tried a new recipe. Of course, he always gives his creations, his special magic touch. The results are delicious, healthy, and nutritious. 

Note: You can find this recipe at  Bon appétit!

Published byDebra Larabee

Debra Larabee is a nurse, writer, photographer and lifestyle educator. She received her diploma in nursing in 1981 from Mount Carmel School of Nursing and a Bachelor of Science in Nursing in1990 from Capital University. Debra completed post-graduate training in distance education from the Univerity of Maryland and has dedicated her professional life to assisting others in their search for a healthier life.

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