| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
New, Vegtime6 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 8 |
oz |
Button mushrooms; white or brown |
| 1 |
md |
Yellow onion; diced |
| 1 |
md |
Red bell pepper; seeded & diced |
| 3 |
|
Cloves garlic; minced |
| 6 |
c |
Vegetable broth or water |
| 1/2 |
c |
Pearled barley |
| 1/4 |
c |
Wild rice |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Dried parsley |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic.
Cook, stirring, for 8-10 minutes over medium heat. Add water or broth,
barley, wild rice, mustard and seasonings. Bring to a simmer. Cook
uncovered for 50 minutes to 1 hour over medium-low heat; stirring
occasionally.
Remove soup from heat and let stand about 10 minutes before serving. Ladle
into bowls and serve if desired with warm dark bread. Makes 6-8 servings.
NOTES : Nutritional info
Recipe by: February 1997 Vegetarian Times
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