Iron-rich: barley soup

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@...

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