INGREDIENTS

INSTRUCTIONS

There's few things lovelier to serve for lunch or dinner during the
winter than a freshly prepared soup. Today's recipe from The Cook and
Kitchen Staff at Recipe-a-Day.com can be prepared in an hour and
served steaming hot, to melt away the winter doldrums.  As we continue
On the Lighter Side of Cooking month, add this recipe  to your files
because as delicious as it is, this soup only contains  250 calories
per serving with 4 grams of fat, including only 1.6  grams of saturated
fat.  Heat oil in a Dutch oven or large pot over medium heat. Lightly
saute  onions and garlic, stirring until softened for about 5-minutes.
Increase heat to high and add mushrooms. Cook mushrooms, stirring
often, until browned and liquid has evaporated, approximately
7-minutes more.  Reduce heat to medium and sprinkle flour over
vegetables. Continue to  cook, stirring constantly until the flour is
mixed through, about  1-minute. Add broth, squash, bell pepper, barley
and sherry. Bring to  a boil and reduce heat to a simmer. Continue to
cook, partially  covered, until barley is tender, about 15 to
20-minutes. Add half the  fresh dill and season with salt and pepper to
taste.  Ladle soup into serving bowls and garnish with sour cream or
yogurt if  desired, and sprinkle each portion with the remaining 2 Tbs.
fresh  dill.  Posted to dailyrecipe@recipe-a-day.com by The Cook &
Kitchen Staff  <owner-dailyrecipe@recipe-a-day.com> on Jan 10, 1998

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