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tomato-barley-soup recipe

Date: Fri, 9 Jun 1995 08:51:53 -0400 (EDT)
 From: kelly roddy (kroddy@falcon.bgsu.edu)
 from the May 1995 issue of Cooking Light
 2 cups sliced mushrooms
 1/2 cup chopped onion
 3 cups water (could substitute veg. broth for extra flavor, I think)
 2 tbs diced sun-dried tomato, packed without oil
 1 tsp brown sugar
 1/4 tsp salt
 1/4 tsp hot sauce (I used a habanero sauce and probably added at least 1 tbs)
 1/8 tsp ground allspice
 1/8 tsp pepper
 1 (14.5 oz) can no-salt-added whole tomatoes, undrained and chopped
 1/3 cup uncooked quick-cooking barley
 Heat a large saucepan over medium-high heat. (I used cooking spray 
 and little splash of white wine.) Add mushrooms and onion, and saute 4 
 minutes or until tender. Add water and next 7 ingredients (water through 
 canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 
 minutes. Add barley; cover and cook 10 minutes or until barley is tender. 
 Yield: 4 servings (serving size 1 1/4 cups).
 kwvegan vegan