vegan: mushroom, barley and greens soup

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Mushroom, Barley and Greens Soup

 

Recipe By :Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

12 ounces button mushrooms -- sliced

1 medium yellow onion -- diced

2 garlic cloves -- minced

6 cups water

2 large carrots -- peeled, diced

1/2 cup pearled barley

1/4 cup dry white wine

2 teaspoons Dijon-style mustard

1 1/2 tablespoons dried parsley

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

4 cups coarsely chopped kale or spinach or green chard

 

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

garlic; cook, stirring for 8 to 10 minutes. Add the water, carrots, barley,

wine, mustard, parsley, thyme, salt and pepper and bring to a simmer over high

heat. Reduce the heat to low and cook for 50 minutes to one hour, stirring

occasionally. Stir in the greens and cook for 10 minutes. Remove from the heat

and let stand for 5 to 10 minutes before serving. Ladle the soup into bowls and

serve with dark bread.

 

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 143 Calories; 3g Fat (18.9% calories from

fat); 5g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 418mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Everyone seems to have a memory or recipe of their favorite mushroom and

barley soup. This version is enhanced with dark leafy greens, wine and a hint of

mustard.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 773

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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