Guest guest Posted October 2, 1999 Report Share Posted October 2, 1999 I've been too tired this week to participate, but plan to share some recipes this weekend. Mary Carroll is my favorite food columnist. She has a column in my local paper and for years has been a frequent contributor to Vegetarian Times Magazine. Here are some soup recipes from her latest column. They all look good for this cold weekend. I like to make a pot of soup and then divide the leftovers into small containers which I freeze and then take to work. She used defatted stock in these recipes which can mean defatted veggie stock. Barley Vegetable Soup Barley-Orzo Soup Potato-Barley Soup With Wild Mushrooms Kathleen * Exported from MasterCook * Barley Vegetable Soup Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 9/30/99 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 large onion -- sliced 2 cloves garlic -- minced 1 large ripe tomato -- chopped 1 cup grated carrots 1 stalk celery -- with leaves, diced 2 tablespoons dry sherry or water 6 cups defatted stock 1/2 cup pearled barley 1 bay leaf 2 teaspoons dried basil Salt -- pepper Serves 6. Heat oil in large Dutch oven over medium-high heat. Add onion and garlic and saute 7 to 10 minutes, stirring frequently, until lightly browned. Add tomato, carrots and celery with leaves and cook 1 minute. Add sherry and cook 3 minutes until liquid evaporates. Add stock, barley, bay leaf and basil and bring to boil. Reduce heat to medium. Cover and simmer 20 to 25 minutes, stirring often, until barley is tender. Remove bay leaf. Add salt and pepper to taste. Nutrition information per serving: Calories 102, Carbohydrates 20 g, Protein 3 g, Fat 2 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 19 mg, Calcium 31 mg, Dietary fiber 4 g, Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch., Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley-Orzo Soup Recipe By : Healthful Cooking, Mary Carroll, Star-Trib, 9/30/99 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 large onion -- finely chopped 1 teaspoon minced garlic 1/2 cup orzo 6 cups defatted stock 2 cups chopped tomatoes 1 cup pearled barley 1 teaspoon dried thyme 2 tablespoons chopped parsley 2 tablespoons chopped green onions Salt -- pepper 1/4 cup grated Parmesan cheese Serves 4. Barley is also delicious combined with tiny orzo or other pasta. Heat oil in large Dutch oven. Add onion and garlic and saute, stirring frequently, until golden, 6 to 8 minutes. Add orzo and cook, stirring, 5 minutes until orzo is golden. Add stock, tomatoes, barley and thyme and bring to boil. Lower heat to medium. Cover and cook 20 to 25 minutes until barley and orzo are tender. Stir in parsley, green onions and salt and pepper to taste. Top each serving with a sprinkle of Parmesan cheese. Nutrition information per serving: Calories 310, Carbohydrates 60 g, Protein 11 g, Fat 4 g, including sat. fat 2 g, Cholesterol 5 mg, Sodium 200 mg, Calcium 130 mg, Dietary fiber 10 g, Diabetic exchanges per serving: 4 bread/ starch exch., and 1 fat exch. © Copyright 1999 Star Tribune. All rights reserved. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-Barley Soup With Wild Mushrooms Recipe By : Healthful Cooking, Mary Carroll, Star-Trib, 9/30/99 Serving Size : 8 Preparation Time :0:00 Categories : Grains And Cereals Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups defatted stock 2 cups diced and peeled red potatoes 1 cup pearled barley 2 teaspoons olive oil 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 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 1/2 cup liquid in pot. Add oil to liquid in pot and 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., Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.