Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic. Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour over medium-low heat; stirring occasionally. Remove soup from heat and let stand about 10 minutes before serving. Ladle into bowls and serve if desired with warm dark bread. Makes 6-8 servings. NOTES : Nutritional info Recipe by: February 1997 Vegetarian Times
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 13 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 30.6mg||1 %|
|Potassium 81.8mg||2 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12.1g|
|Protein 2.4g||3 %|
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Calories per serving: 78
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