| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
md |
Onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
lb |
Mushrooms; sliced, (6 cups) |
| 1 1/2 |
tb |
All-purpose flour |
| 6 |
c |
Red.sod. chicken broth or vegetable broth |
| 1/2 |
|
Butternut squash;peeled and diced, (1-1/2 cups) |
| 1 |
|
Red bell pepper ; diced |
| 1 |
c |
Quick cooking barley |
| 1/4 |
c |
Medium-dry sherry |
| 4 |
tb |
Chopped fresh dill |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Reduced fat sour cream or plain yougart |
INSTRUCTIONS
1. In Dutch oven or large pot,heat oil over medium heat. Add onion and
garlic,cook , stirring, until softened, about 5 minutes. Increase to high;
add mushrooms and cook, stirring often,until browned and liquid has
evaoprated,about 7 minutes more.
2. Reduce heat to medium and sprinkle flour over vegetables, cook, stirring
constantly for 1 minute. Add broth, squash, bell pepper, barley and sherry.
Bring to a boil, reduce heat to low and simmer partially covered, until
barley is tender, 15 to 20 minutes. Add 2 tablespoons dill and season to
your taste.
3. Ladle soup into bowls and garnish with sour cream (or yogurt),if using,
and remaining 2 tablespoons dill.
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 01,
1998
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