Yield: 4 Servings
|1 tablespoon||Olive oil|
|3 cups||Mushrooms, sliced|
|¾ cup||Pearl barley|
|6 cups||Stock - veg or chicken|
|3 cups||Potatoes, diced|
|1½ cup||Carrots, diced|
|½ cup||Parmesan, freshly grated, or cheddar, shredded|
|¼ cup||Fresh parsley, chopped|
In large sauce pan, heat oil over medium heat; cook onion, stirring often, for 2-3 minutes or until softened. Add mushrooms; cook, stirring often, for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute. Add stock, 2 cups of water, bay leaves and pepper; bring to boil. Reduce heat to medium-low; simmer, covered, for 1 hour.
Add potatoes, carrots and salt to saucepan; return to boil. simmer over medium-low heat for 30 minutes or until vegetables are tender.
Remove and discard bay leaves.
Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and parsley.
Per serving: calories [about] 250 Protein [g] 5 fat [g]4 carbohydrate [g] 50 source of fibre: very high source of iron: good Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@...