Mushroom-Barley Soup - Two recipes
 

In MasterCook format, here are a couple recipes for Mushroom Barley
soup. Not low carb, and not much fat.

Mushroom-Barley Soup - Barb's

Recipe By : Barb Schaller, 4-4-05
Serving Size : 8 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup regular barley, not quick-cooking
4 cups water
pan spray such a Pam or olive oil mist
1 large onion
1 lb. mushrooms (I used baby portobellos)
4 cups weak beef bouillon
vegetable cooking spray
3 vegetable broth cubes
3 cups boiling water
1/2 cup dehydrated vegetables for soup
1 tablespoon dehydrated celery flakes
1/4 teaspoon pepper
2 tablespoons light sour cream

First, I apologize that the ingredient list is not in the proper order -
I don't feel like fixing it right now.

Dissolve the broth cubes in the boiling water; soak the dehydrated
vegetables in the hot vegetable broth for 30 minutes or so.

Meanwhile, pressure cook the barley in about 4 cups of water for 3
minutes at 15#psi, in accordance with instructions for using pressure
pan. Drain, discarding that liquid.

Chop onions and mushrooms coarse or fine, your call (I chopped fine, in
the food processor).

Spray large (6 quarts) pan or kettle with non-stick spray and dump the
onion-mushroom mix into and cook for a minute or two. Spray some more
non-stick stuff on top, stir it, cover, and cook over low heat for about
5 minutes. Don't let it burn or stick.

Add the beef bouillon liquid and the now-rehydrated vegetables and
broth; grind some black pepper over, cover, and simmer for maybe 10
minutes, or until the barley is done to a nice chewy toothiness. Mix a
bit of the soup with the light sour cream and stir back into the soup.
- - - - - - - - - - - - - - - - - -

NOTES : This is my variation of the Star Tribune's Mushroom-Barley Soup
of February 12, 2004. It's pretty darned good! Dehydrated vegetables
for soup are from the co-op. Black pepper makes the difference!

_____




* Exported from MasterCook Mac *

Mushroom-Barley Soup

Recipe By : Star Tribune 2-12-04
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions
1 lb. mushrooms
6 tbsp. olive oil -- divided
3/4 c. uncooked regular (not quick-cooking)
barley
3 cans condensed consommé plus 2 cans water (or -- (10
3/4-oz.)
substitute 7 cups of vegetable broth)
Salt to taste
1/4 tsp. pepper
1 1/2 c. light sour cream

Chop the onions finely. Clean the mushrooms; quarter the large ones,
halve the small ones. Heat 3 tablespoons of the oil in a Dutch oven and
sauté the onions until they are translucent. Rinse the barley in warm
water and add it to the onions.

Add the soup and water, salt and pepper. Bring the mixture to the boil,
reduce heat, cover and simmer about 40 minutes, until the barley is
chewy-tender.
Meanwhile, heat the remaining oil in a frying pan and sauté the
mushrooms over medium heat , stirring occasionally, until they are
wilted and have given up their liquid. Add the mushrooms and any liquid
to the soup when the barley has cooked.
Put the sour cream in a medium bowl. Stir a little hot soup into the
sour cream to lighten it, then stir the mixture into the soup. Check
seasoning and serve. (Leftovers are great!)

Kind of a high carb count here, but the soup is practically a meal, and
the glycemic index of the main carbohydrate, barley -- 25 -- is much
lower than that of any other grain. For example, brown rice has a
glycemic index of 55, and wheat is even higher.

Nutrition information per serving:
Calories258
Carbohydrates27 g
Protein9 g
Fat14 g
including sat. fat3 g
Cholesterol15 mg
Sodium354 mg
Calcium83 mg
Dietary fiber4 g
Diabetic exchanges per serving: 2 bread/ starch exch., 1/2 lean meat
exch., and 2 1/2 fat exch.
- - - - - - - - - - - - - - - - - -

NOTES : Serves 8 to 10

_____
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.