| 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 <c.floyd@arnprior.com> on Mar 16, 1998
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