| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Easy gourme, M.c., Mushrooms, Soups and s | 8 | Servings | |
INGREDIENTS
| 1 | c | Pearl barley |
| 4 | T | Becel |
| 2 | T | Canola oil |
| 1 | Onion, coarsely diced | |
| 1 | T | Sugar |
| 1 1/2 | lb | Mushrooms, thinly sliced |
| 6 | Carrots, diced | |
| 1 | oz | Dried mushrooms, * see note |
| 1 | t | Salt |
| 1/2 | t | Coarsely ground pepper |
| 8 | c | Chicken stock, or beef |
| 6 | T | Fresh dill, snipped |
| 3 | T | Lemon juice |
| 1 | c | Nonfat sour cream |
| 2 | T | Fresh chives, snipped |
INSTRUCTIONS
Place barley in a bowl and cover with simmering water for 30 mins. and drain. In a lage soup pot , heat butter and oil over med/high heat. Add the onion and saute for 5-6 mins. until translucent. Add the sugar and saute 2 mins. to carmelize slightly. Add the fresh mushrooms and carrots and sute 8-10 mins. longer, stirring until the mushrroms are slightly golden. Add the soaked dried mushrooms with their soaking liquid, the drained barley, salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of dill, partially cover the pot and simmer over med/low heat for 1 1/2 hours. Add the lemon juice, stir in the remaining dill and taste. Correct seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each serving with a dollop of sour cream and a sprinkling of chives. Pass the pepper grinder. NOTES : * soak dried mushrooms in warm water for 30 mins. then snip with scissors. Recipe by: The Easy Gourmet/Safeway Posted to MC-Recipe Digest by Carol & Bob Floyd <[email protected]> on Mar 16, 1998
A Message from our Provider:
“God: He holds the future…”