| 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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