Title: Mushroom Barley Soup
Categories: None
Yield: 1 Servings

1/2 c Barley
5 c Water
1 tb Virgin Olive Oil
5 Cloves Garlic minced (up to
-6)
2 md Carrots thinly sliced
1 md Onion thinly sliced (1 Cups)
3 c Domestic Mushrooms thinly
-sliced
1/2 c (1 oz.) Dried Mushrooms
-chopped
2 c Chicken Stock
1/2 ts Fresh Ground Pepper
3/4 ts Salt
1/4 c Fresh Parsley chopped

Here's a good recipe from Jacques Pepin's book Simple & Healthy Cooking. It
has a lot of tasty and healthy recipes.

Place barley in saucepan with 3 cups of water. Bring to boil, cover, reduce
heat to low and boil very gently for 50 - 60 mins. Barley should be tender,
but not mushy. Set aside.

Heat oil in large pot, add garlic, cook 1 min. Add carrots and onions, cook
1 min. Add all mushrooms, stock and the remaining 2 cups of water. Bring to
boil, reduce heat to low, boil gently for 10 mins. Add barley with its
liquid, salt and pepper. Bring back to boil, stir in parsley.

Variations: Process 2 cups of finished soup in food processor as thickening
agent for soup, or process all soup. Can be doubled and frozen.

Per Serving: 140 cal., 3 g fat (17% of cals.), 0.5 g sat. fat., 0 mg chol.,
282mg. sodium.

Posted to recipelu-digest Volume 01 Number 172 by MickieX@aol.com on Oct
27, 1997