Update my dinner status, I'm making this tonight.
Servings: 5 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tb Olive or canola oil
- 1 1/2 c Coarsely chopped onions
- OR thinly sliced leeks
- 3 tb Instant vegetable stock
- 1/2 c Quick-cooking barley;
- 1/2 oz Sliced dried mushrooms;
- Quickly rinsed or
- 3 lg Carrots; trimmed
- And cut into 1/4-inch slices
- 2 lg Ribs celery; trimmed
- And cut into 1/4-inch slices
- 2 ts Dried dill; up to 3
- 2 tb Dry sherry; up to 4
- OR 1 to 2 teaspoons balsamic
- Freshly ground black pepper;
- 1/2 ts Dried thyme
- 1/4 c Tomato paste
- 1 1/2 ts Minced garlic
- 6 c Boiling water
- 1/2 ts Salt; or to taste
Preparation
Prep: about 15 minutes cooking: 15 to 25 minutes The soup is tasty after about fifteen minutes of cooking, but if you have time to simmer it for ten minutes longer, youll get that wonderful creamy thickness that is the essence of any great mushroom-barley soup. Serve the soup with fresh onion rolls. In a large soup pot, heat the oil over medium heat. Saute the onions and garlic for 1 minute, stirring frequently Add the boiling water, tomato paste, stock powder, barley, mushrooms, carrots, celery, 2 teaspoons dill, the thyme, and salt. Stir well and bring to a boil. Cover, lower the heat, and simmer for 5 minutes. Taste and add up to 1 teaspoon more dill if you like. Cover and simmer until the vegetables and barley are tender, about 5 more minutes. If you wish, enhance the flavor with either sherry or balsamic vinegar, and add black pepper to taste. Makes 5 to 6 servings Per Serving: 157 calories, 4g protein, 28g carb, 3.5g fat, 6g fiber. 2 WW POINTS Recipe by: Lorna Saas Short-Cut Vegetarian, page 56 Converted by MM_Buster v2.0l.
