[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Potato-Barley Soup With Wild Mushrooms

We had this wonderful soup for dinner last night.  I used homemade
vegetable stock and eliminated the oil in the original recipe.  Next time I
might add a package of drained/pressed/cut up tofu in addition or in place
of 1 cup of mushrooms.


                     *  Exported from  MasterCook  *

                  Potato-Barley Soup With Wild Mushrooms

Recipe By     : Healthful Cooking, Mary Carroll, Star-Trib, 9/30/99
Serving Size  : 8    Preparation Time :0:00
Categories    : Grains And Cereals               Potatoes
                Soups And Stews                  Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          vegetable stock
   2      cups          diced and peeled red potatoes
   1      cup           pearled barley
   2      cups          sliced onions
   6      cups          sliced domestic and wild mushrooms
                        (such as chanterelles)
   2      tablespoons   minced garlic
   2      teaspoons     minced fresh basil
   2      tablespoons   minced fresh parsley
                        Salt and pepper

(The oil in the original recipe was deleted and the revised recipe tested.)

Serves 8.

A more elegant version of the soup uses wild mushrooms.  Thin the soup with
more stock if desired.

In large Dutch oven over medium-high heat, combine stock, potatoes and
barley and bring to boil.  Lower heat and simmer, uncovered, 25 minutes
until potatoes are soft.  Transfer to large bowl, leaving 1/2 cup liquid in

Bring to simmer.  Add onions and cook 5 minutes, stirring frequently.  Add
mushrooms and garlic and cook 10 minutes until mushrooms exude moisture.
Return reserved barley-potato mixture to pot.  Add basil and parsley and
bring to boil.  Lower heat.  Cover and cook 15 minutes until flavors blend.
 Add salt and pepper to taste.

Nutrition information per serving: Calories 160, Carbohydrates 34 g,
Protein 5 g, Fat 2 g, including sat.  fat 0 g, Cholesterol 0 mg, Sodium 9
mg, Calcium 30 mg, Dietary fiber 6 g, Diabetic exchanges per serving: 2
bread/ starch exch.,
                   - - - - - - - - - - - - - - - - - -