 Or I would make shiitake. I think shiitake and barley soup. Remember that barley has a lot of beta-glucan in it. It's really a good prebiotic fiber. And then you're getting the mushroom prebiotic fiber. You can't do much better. They are really tasty and have a good mouthfeel. But I don't think you could get a better high-fiber soup than mushroom barley soup, either using the portobello or the shiitake.