Two-tomato soup with barley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 2 | cups | Sliced mushrooms |
| ½ | cup | Chopped onion |
| 3 | cups | Water |
| 2 | tablespoons | Diced sun-dried tomato, packed without oil |
| 1 | teaspoon | Brown sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Hot sauce |
| ⅛ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Pepper |
| 14½ | ounce | No-salt-added whole tomatoes, (1 can) undrained and chopped |
| ⅓ | cup | Uncooked quick-cooking barley |
Directions
Heat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and saute 4 minutes or until tender. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until barley is tender. Yield: 4 servings (serving size: 1-¼ cups).
Per serving: 115 Calories; 3g Fat (23% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 157mg Sodium Recipe by: Cooking Light, May 1995, page 129 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.