Date: Tue, 5 Oct 1999 02:20:29 -0700
From: Kathleen (email@example.com)
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.)
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.,