Short Cut Vegetarain

[Guest guest]

At 10:07 AM 4/17/99 -0500, Karen C. Greenlee wrote:

> " Karen C. Greenlee " <greenlee

>

> So, starting tomorrow, and running through and including next Saturday, the

>cookbook for next week will be, drum roll please, " Short Cut Vegetarian "

>by Lorna Sass.

 

I had a great trip into the city yesterday to shop at Whole Foods and stop

at a Half Price Books that is near there.

 

The bookstore had three brand new copies of Short Cut Vegetarian on the

shelf for $6.95 each. They also had a new copy of Sass’ soy book, but I

already own that. So I now have some recipes to share from this book.

 

In addition I paid a dollar each for the following: Hinman's Lean and

Luscious--Her Lean, Luscious and Meatless is one of my favorite veggie

cookbooks. This one isn't meatless but has lots of good recipes in it

including some meatless main dishes--Robert Cooper's Low Fat Living which I

had borrowed from the library once and had already scanned the great bread

recipes, and Barnard's Eat Right, Live Longer, a nutrition book with some

recipes. In addition the bookstore had several new copies of Beling's

Power Foods which is being discussed on Michelle Dick's new list and it was

marked at $4.98. Not a bad morning.

 

* Exported from MasterCook *

 

Quick-Cooking Mushroom-Barley Soup

 

Recipe By : Lorna Saas' Short-Cut Vegetarian, page 56

Serving Size : 5 Preparation Time :0:15

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive or canola oil

1 1/2 cups coarsely chopped onions

OR thinly sliced leeks

1 1/2 teaspoons minced garlic

6 cups boiling water

1/4 cup tomato paste

3 tablespoons instant vegetable stock powder

1/2 cup quick-cooking barley -- (generous 1/2 cup)

1/2 ounce sliced dried mushrooms -- (about 1/2 cup)

quickly rinsed or reconstituted if sandy

3 large carrots -- trimmed

and cut into 1/4-inch slices

2 large ribs celery -- trimmed

and cut into 1/4-inch slices

2 teaspoons dried dill -- up to 3

1/2 teaspoon dried thyme

1/2 teaspoon salt -- or to taste

2 tablespoons dry sherry -- up to 4

OR 1 to 2 teaspoons balsamic vinegar -- (optional)

Freshly ground black pepper -- to taste

 

Prep: about 15 minutes cooking: 15 to 25 minutes

 

The soup is tasty after about fifteen minutes of cooking, but if you have

time to simmer it for ten minutes longer, you'll get that wonderful creamy

thickness that is the essence of any great mushroom-barley soup. Serve the

soup with fresh onion rolls.

 

In a large soup pot, heat the oil over medium heat. Saute the onions and

garlic for 1 minute, stirring frequently Add the boiling water, tomato

paste, stock powder, barley, mushrooms, carrots, celery, 2 teaspoons dill,

the thyme, and salt. Stir well and bring to a boil. Cover, lower the

heat, and simmer for 5 minutes. Taste and add up to 1 teaspoon more dill

if you like. Cover and simmer until the vegetables and barley are tender,

about 5 more minutes. If you wish, enhance the flavor with either sherry

or balsamic vinegar, and add black pepper to taste.

 

Makes 5 to 6 servings

 

Per Serving: 157 calories, 4g protein, 28g carb, 3.5g fat, 6g fiber. 2

WW POINTS

 

 

 

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Nutr. Assoc. : 986 2680 0 0 0 0 0 2151 3130 0 0 0 0 0 0 0 0 0 0 0

 

 

schuller