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mushroom-barley-soup-2 recipe



Date: Thu, 16 Sep 1999 07:24:38 -0700
From: "Willow King" (wjking@home.com)
Message-Id: (000b01bf0057$67639f00$04847118@crdva1.bc.wave.home.com)

                    *  Exported from  MasterCook II  *

                           Mushroom-Barley Soup

Recipe By     : Diana Mirkin
Serving Size  : 4    Preparation Time :0:00
Categories    : Soup
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    dried mushrooms -- stems removed,
                        broken in pieces
   6      cups          vegetable broth
   1                    onions -- chopped
   2                    carrots -- chopped
   2      stalks        celery -- chopped
   2      medium        parsnips -- chopped
     1/2  cup           lentils -- (orange)
                        or yellow split peas
   1 1/2  teaspoons     italian seasoning
     1/2  pinch         cayenne pepper -- or to taste
     1/2  cup           barley -- or other whole grain
     1/4  cup           chopped fresh flat-leaf parsley

Combine mushrooms and stock and let them soak at least 10 minutes, or until
soft.  Add the remaining ingredients except the parsley and bring to a boil.
Reduce heat and simmer, uncovered, about 1 hour or until barley and
vegetables are tender.  When ready to serve, stir in the parsley and adjust
the seasonings.  If desired, you may then puree the soup in a blender and
return it to the pot to heat before serving.

~Per MC~
Cals: 514.8
Fat: 7.1
Fiber: 22.6

(This soup is so filling, it could easily serve 6)

                   - - - - - - - - - - - - - - - - - -

NOTES : -From "20/30 Fat & Fiber Diet Plan" (Mirkin)
-Modified by WJ King (changed "bouillon" to "vegetable stock" and scaled
recipe from 8 servings.)
-Vegan

kwvegan vegan