Date: Fri, 9 Jun 1995 08:51:53 -0400 (EDT)
From: kelly roddy (kroddy@falcon.bgsu.edu)
from the May 1995 issue of Cooking Light
TWO-TOMATO SOUP WITH BARLEY
2 cups sliced mushrooms
1/2 cup chopped onion
3 cups water (could substitute veg. broth for extra flavor, I think)
2 tbs diced sun-dried tomato, packed without oil
1 tsp brown sugar
1/4 tsp salt
1/4 tsp hot sauce (I used a habanero sauce and probably added at least 1 tbs)
1/8 tsp ground allspice
1/8 tsp pepper
1 (14.5 oz) can no-salt-added whole tomatoes, undrained and chopped
1/3 cup uncooked quick-cooking barley
Heat a large saucepan over medium-high heat. (I used cooking spray
and little splash of white wine.) 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).
kwvegan vegan