Potato-barley soup with wild mushrooms
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable stock |
| 2 | cups | Diced and peeled red potatoes |
| 1 | cup | Pearled barley |
| 2 | cups | Sliced onions |
| 6 | cups | Sliced domestic and wild mushrooms; (such as chanterelles) |
| 2 | tablespoons | Minced garlic |
| 2 | teaspoons | Minced fresh basil |
| 2 | tablespoons | Minced fresh parsley |
| Salt and pepper | ||
Directions
(The oil in the original recipe was deleted and the revised recipe tested.) Serves 8.
A more elegant version of the soup uses wild mushrooms. Thin the soup with more stock if desired.
In large Dutch oven over medium-high heat, combine stock, potatoes and barley and bring to boil. Lower heat and simmer, uncovered, 25 minutes until potatoes are soft. Transfer to large bowl, leaving ½ cup liquid in pot.
Bring to simmer. Add onions and cook 5 minutes, stirring frequently. Add mushrooms and garlic and cook 10 minutes until mushrooms exude moisture.
Return reserved barley-potato mixture to pot. Add basil and parsley and bring to boil. Lower heat. Cover and cook 15 minutes until flavors blend.
Add salt and pepper to taste.
Nutrition information per serving: Calories 160, Carbohydrates 34 g, Protein 5 g, Fat 2 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 9 mg, Calcium 30 mg, Dietary fiber 6 g, Diabetic exchanges per serving: 2 bread/ starch exch.,
Recipe by: Healthful Cooking, Mary Carroll, Star-Trib, 9/30/99 Posted to fatfree digest by Kathleen <schuller@...> on Oct 5, 1999, converted by MM_Buster v2.0l.