Date: Thu, 16 Sep 1999 07:24:38 -0700
From: "Willow King" (wjking@home.com)
Message-Id: (000b01bf0057$67639f00$04847118@crdva1.bc.wave.home.com)
* Exported from MasterCook II *
Mushroom-Barley Soup
Recipe By : Diana Mirkin
Serving Size : 4 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 dried mushrooms -- stems removed,
broken in pieces
6 cups vegetable broth
1 onions -- chopped
2 carrots -- chopped
2 stalks celery -- chopped
2 medium parsnips -- chopped
1/2 cup lentils -- (orange)
or yellow split peas
1 1/2 teaspoons italian seasoning
1/2 pinch cayenne pepper -- or to taste
1/2 cup barley -- or other whole grain
1/4 cup chopped fresh flat-leaf parsley
Combine mushrooms and stock and let them soak at least 10 minutes, or until
soft. Add the remaining ingredients except the parsley and bring to a boil.
Reduce heat and simmer, uncovered, about 1 hour or until barley and
vegetables are tender. When ready to serve, stir in the parsley and adjust
the seasonings. If desired, you may then puree the soup in a blender and
return it to the pot to heat before serving.
~Per MC~
Cals: 514.8
Fat: 7.1
Fiber: 22.6
(This soup is so filling, it could easily serve 6)
- - - - - - - - - - - - - - - - - -
NOTES : -From "20/30 Fat & Fiber Diet Plan" (Mirkin)
-Modified by WJ King (changed "bouillon" to "vegetable stock" and scaled
recipe from 8 servings.)
-Vegan
kwvegan vegan