Mushroom, squash and barley soup

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
2 mediums Onions; Chopped
3 Cloves Garlic; Minced
1 pounds Mushrooms; Sliced; (Approx. 6 cups)
1½ tablespoon All-purpose Flour
6 cups Reduced Sodium Chicken or Vegetable Broth; De-fatted
½ Butternut Squash; Peeled and Diced; (Approx. 1 1/2 cups)
1 Red Bell Pepper; Diced
1 cup Quick-Cooking Barley
½ Medium-Dry Sherry ; (Non-Alcohol Sherry or Apple Juice for Substitution)
4 tablespoons Fresh Dill; Chopped
⅓ cup Reduced Fat Sour Cream or Non-Fat Plain Yogurt; (Optional)

Directions

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 1⅗ 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@... by The Cook & Kitchen Staff <owner-dailyrecipe@...> on Jan 10, 1998

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