| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Soups |
4 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
Beef Broth |
| 1/2 |
c |
Chopped Onion |
| 1 |
ts |
Dried basil, crushed |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Shredded carrot |
| 2 |
tb |
Water |
| 2/3 |
c |
Quick-cooking Barley |
| 2 |
x |
Cloves Garlic, minced |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
c |
Sliced fresh Mushrooms |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Snipped fresh parsley |
INSTRUCTIONS
In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.
**********************************************************
Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.
Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”