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Title: Wild Mushroom Barley Soup
Categories: Vegetarian Soup Lowfat
Yield: 7 Servings

2cRed potatoes; diced
1/2cBarley; uncooked
4 1/2cVegetable stock
1cDry white wine; or apple cid
1/3cDry sherry; optional
2cOnion; thinly sliced
3cWild mushrooms; sliced
  Such as shitake or chanterel
3cMushrooms; sliced
2tbFresh garlic; minced
1tsDried basil
2tbFresh parsley; minced
1/4tsCayenne
  Salt to taste

In a large stock pot, combine potatoes, barley and stock. Bring to a boil over medium-high heat, then reduce heat to medium. Cook covered, 20 minutes, or until potatoes are very soft and barley is cooked.

While potatoes and barley are cooking, heat wine or apple cider and sherry if desired in a heavy soup pot. Saute onion 10 minutes, stirring frequently to avoid browning. Add mushrooms and garlic. Continue cooking over medium-high heat until mushrooms begin to exude moisture. Add potato-barley mixture. Heat through and add basil, parsley, cayenne and salt. serves 6-8 Per serving: 185 cal; 4g prot; 0.1g fat; 35g carb; 0 chol; 369mg sod; 5g fiber From 3/93 Vegetarian Times pg 34+35 Formatted to MM by Kat

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