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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Dutch Grains and, Potatoes, Soups and s, Vegetables 8 Servings

INGREDIENTS

2 c Vegetable stock
2 c Diced and peeled red
potatoes
1 c Pearled barley
2 c Sliced onions
6 c Sliced domestic and wild
mushrooms such as
chanterelles
2 T Minced garlic
2 t Minced fresh basil
2 T Minced fresh parsley
Salt and pepper

INSTRUCTIONS

(The oil in the original recipe was deleted and the revised recipe
tested.)  Serves 8.  A more elegant version of the soup uses wild
mushrooms. Thin the soup  with more stock if desired.  In large Dutch
oven over medium-high heat, combine stock, potatoes and  barley and
bring to boil. Lower heat and simmer, uncovered, 25 minutes  until
potatoes are soft. Transfer to large bowl, leaving 1/2 cup  liquid in
pot.  Bring to simmer. Add onions and cook 5 minutes, stirring
frequently.  Add mushrooms and garlic and cook 10 minutes until
mushrooms exude  moisture. Return reserved barley-potato mixture to
pot. Add basil and  parsley and bring to boil. Lower heat. Cover and
cook 15 minutes  until flavors blend. Add salt and pepper to taste.
Nutrition information per serving: Calories 160, Carbohydrates 34 g,
Protein 5 g, Fat 2 g, including sat. fat 0 g, Cholesterol 0 mg,  Sodium
9 mg, Calcium 30 mg, Dietary fiber 6 g, Diabetic exchanges per
serving: 2 bread/ starch exch.,  Recipe by: Healthful Cooking, Mary
Carroll, Star-Trib, 9/30/99  Posted to fatfree digest by Kathleen
<schuller@ix.netcom.com> on Oct  5, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 4.9mg
Sodium: 37.6mg
Potassium: 497.1mg
Carbohydrates: 36g
Fiber: 6.1g
Sugar: 5.7g
Protein: 6.6g


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