| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion, chopped |
| 3 |
c |
Mushrooms, sliced |
| 3/4 |
c |
Pearl barley |
| 6 |
c |
Stock – veg or chicken |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Potatoes, diced |
| 1 1/2 |
c |
Carrots, diced |
| 1/2 |
c |
Parmesan, freshly grated, or cheddar, shredded |
| 1/4 |
c |
Fresh parsley, chopped |
INSTRUCTIONS
In large sauce pan, heat oil over medium heat; cook onion, stirring often,
for 2-3 minutes or until softened. Add mushrooms; cook, stirring often, for
about 5 minutes or until softened. Add barley; cook, stirring, for 1
minute. Add stock, 2 cups of water, bay leaves and pepper; bring to boil.
Reduce heat to medium-low; simmer, covered, for 1 hour.
Add potatoes, carrots and salt to saucepan; return to boil. simmer over
medium-low heat for 30 minutes or until vegetables are tender. Remove and
discard bay leaves.
Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and
parsley.
Per serving: calories [about] 250 Protein [g] 5 fat [g]4 carbohydrate [g]
50 source of fibre: very high source of iron: good Source: Canadian Living
Test Kitchen, Canadian Living [magazine] Feb 96
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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