Title: Two-Tomato Soup with Barley
Categories: Soups and, Stews
Yield: 4 Servings

2 ts Olive oil
2 c Sliced mushrooms
1/2 c Chopped onion
3 c Water
2 tb Diced sun-dried tomato,
-packed without oil
1 ts Brown sugar
1/4 ts Salt
1/4 ts Hot sauce
1/8 ts Ground allspice
1/8 ts Pepper
14 1/2 oz No-salt-added whole
-tomatoes, (1 can) undrained
-and chopped
1/3 c Uncooked quick-cooking
-barley

Heat oil in a large saucepan over medium-high heat. Add mushrooms and
onion, and saute 4 minutes or until tender. Add water and next 7
ingredients (water through canned tomatoes); bring to a boil. Cover, reduce
heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until
barley is tender. Yield: 4 servings (serving size: 1-1/4 cups).

Per serving: 115 Calories; 3g Fat (23% calories from fat); 4g Protein; 20g
Carbohydrate; 0mg Cholesterol; 157mg Sodium

Recipe by: Cooking Light, May 1995, page 129

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.