| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | md | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 1 | lb | Mushrooms; sliced, (6 cups) |
| 1 1/2 | tb | All-purpose flour |
| 6 | c | Red.sod. chicken broth or vegetable broth |
| 1/2 | Butternut squash;peeled and diced, (1-1/2 cups) | |
| 1 | Red bell pepper ; diced | |
| 1 | c | Quick cooking barley |
| 1/4 | c | Medium-dry sherry |
| 4 | tb | Chopped fresh dill |
| Salt and pepper to taste | ||
| 1/2 | c | Reduced fat sour cream or plain yougart |
INSTRUCTIONS
1. In Dutch oven or large pot,heat oil over medium heat. Add onion and garlic,cook , stirring, until softened, about 5 minutes. Increase to high; add mushrooms and cook, stirring often,until browned and liquid has evaoprated,about 7 minutes more. 2. Reduce heat to medium and sprinkle flour over vegetables, cook, stirring constantly for 1 minute. Add broth, squash, bell pepper, barley and sherry. Bring to a boil, reduce heat to low and simmer partially covered, until barley is tender, 15 to 20 minutes. Add 2 tablespoons dill and season to your taste. 3. Ladle soup into bowls and garnish with sour cream (or yogurt),if using, and remaining 2 tablespoons dill. Posted to TNT Recipes Digest by Alice Poe <[email protected]> on Apr 01, 1998
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