Barley soup with dill and caraway
1 Servings
Ingredients
| Quantity | 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) |
Directions
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