Vegetarian Soup Cuisine

[Guest guest]

* Exported from MasterCook *

 

Mushroom, Barley, and Leafy Greens Soup

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

12 ounces button mushrooms -- sliced

1 medium yellow onion -- diced

2 cloves garlic -- minced

6 cups water

2 large carrots -- peeled and diced

1/2 cup barley

1/4 cup dry white wine

2 teaspoons Dijon-style mustard

1 1/2 tablespoons dried parsley OR 3 tablespoons chopped

fresh

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cups coarsely chopped and mixed kale and green

chard

1 large lemon (optional) -- cut into wedges

 

In a large saucepan heat the oil. Add the mushrooms, onion, and garlic, and

cook for 8 to 10 minutes over medium heat, stirring frequently. Add the water,

carrots, barley, wine, mustard, and seasonings. Cook for 50 minutes to 1 hour

over low heat, stirring occasionally. Stir in the greens and cook for 5 to 10

minutes more. Let the soup stand for sevral minutes before serving.

Ladle into bowls and serve with dark bread. If you'd like, squeeze a wedge of

lemon over the soup before serving.

 

 

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Per serving: 116 Calories (kcal); 3g Total Fat; (22% calories from fat); 4g

Protein; 19g Carbohydrate; 0mg Cholesterol; 397mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : If red Russian kale or field spinach is available, it can also be used.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0