Vegetarian Soup Cuisine

[Guest guest]

I usually use Black Barley when a recipe calls for barley - it's available from

Gold Mine Natural Food Co. 1-800-475-3663 - I highly recommend it.

 

 

* Exported from MasterCook *

 

Wild Mushroom and Barley Soup

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

12 ounces button mushrooms -- sliced

4 ounces fresh shiitake or oyster mushrooms -- sliced

4 ounces Italian brown mushrooms (cremini) -- sliced

1 medium yellow onion -- diced

2 stalks celery -- chopped

2 tablespoons chopped shallots

6 cups hot water

1/2 cup pearl barley

1/4 cup dry white wine

2 teaspoons Dijon-style mustard

2 tablespoons dried parsley

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon ground white pepper or black pepper

1/3 pound green beans -- trimmed and cut into 1-inch pieces

 

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

shallots, and cook for 8 to 10 minutes over medium heat, stirring frequently.

Add the waterr, barley, wine, mustard, and seasonings, and cook for about 50

minutes over low heat, stirring occasionally. Stir in the green beans and cook

for 10 minutes more.

Let the soup stand for several minutes before serving. Ladle into bowls and

serve with dark bread.

 

 

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Per serving: 121 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g

Protein; 21g Carbohydrate; 0mg Cholesterol; 226mg Sodium

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

Other Carbohydrates

 

 

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