| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Digest, Oct., Fatfree | 1 | Servings | |
INGREDIENTS
| 2 | Onions, chopped | |
| 2 | Stalks celery, chopped | |
| 4 | Cloves garlic (or more!), | |
| Chopped or crushed | ||
| 1 1/2 | lb | Fresh mushrooms (sliced or |
| Whole) | ||
| 1/2 | c | Soy sauce or tamari |
| 1 3/4 | c | Barley |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh ground black pepper |
| 1 | ts | Dill weed |
| 1/4 | c | Chopped fresh parsley |
| 2 | c | Vegetable broth |
| 8 | c | Water |
| 2 | Carrots, diced |
INSTRUCTIONS
In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45 minutes before it's done, add the chopped carrots. If it gets too thick, add additional water. Try to keep people from opening the lid :) Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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