| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Easy gourme, Mushrooms, Soups and s, M.c. |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Pearl barley |
| 4 |
tb |
Becel |
| 2 |
tb |
Canola oil |
| 1 |
lg |
Onion; coarsely diced |
| 1 |
tb |
Sugar |
| 1 1/2 |
lb |
Mushrooms; thinly sliced |
| 6 |
lg |
Carrots; diced |
| 1 |
oz |
Dried mushrooms; * see note |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Coarsely ground pepper |
| 8 |
c |
Chicken stock; or beef |
| 6 |
tb |
Fresh dill; snipped |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Nonfat sour cream |
| 2 |
tb |
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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