Barley soup with dill and caraway

Yield: 1 Servings

Measure Ingredient
2 cups No-sodium chicken broth
1 cup Water
1 can (14 1/2-ounce) tomatoes including liquid
4 ounces Fresh mushrooms; sliced, (1 1/4 cups)
½ cup Medium pearl barley
1 tablespoon Instant minced onion
1½ teaspoon Crushed dill weed
½ teaspoon Caraway seeds
¼ teaspoon Sugar
Ground black pepper to taste
6 ounces Cooked ham; cut in bite-size pieces, (1 cup)

Notes: From Houston (Texas) Chronicle files.

Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.

Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover and microwave on high 12 to 15 minutes, or until barley is tender. Stir in ham.

Serving suggestion: Top each serving with a dollop of sour cream, if desired.

Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28 grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998

Similar recipes