Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 \N | Onion, chopped |
| 3 cups | Mushrooms, sliced |
| ¾ cup | Pearl barley |
| 6 cups | Stock - veg or chicken |
| 2 \N | Bay leaves |
| ¼ teaspoon | Pepper |
| 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@...