Title: Barley Soup with Dill and Caraway
Categories: None
Yield: 1 Servings

2 c No-sodium chicken broth
1 c Water
1 cn (14 1/2-ounce) tomatoes
-including liquid
4 oz Fresh mushrooms; sliced, (1
-1/4 cups)
1/2 c Medium pearl barley
1 tb Instant minced onion
1 1/2 ts Crushed dill weed
1/2 ts Caraway seeds
1/4 ts Sugar
Ground black pepper to taste
6 oz Cooked ham; cut in bite-size
-pieces, (1 cup)

Notes: From Houston (Texas) Chronicle files.

Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or
vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.
Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover
and microwave on high 12 to 15 minutes, or until barley is tender. Stir in
ham.

Serving suggestion: Top each serving with a dollop of sour cream, if
desired.

Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28
grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998