Two-tomato soup with barley

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
2 cups Sliced mushrooms
½ cup Chopped onion
3 cups Water
2 tablespoons Diced sun-dried tomato, packed without oil
1 teaspoon Brown sugar
¼ teaspoon Salt
¼ teaspoon Hot sauce
⅛ teaspoon Ground allspice
⅛ teaspoon Pepper
14½ ounce No-salt-added whole tomatoes, (1 can) undrained and chopped
⅓ cup Uncooked quick-cooking barley

Directions

Heat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and saute 4 minutes or until tender. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until barley is tender. Yield: 4 servings (serving size: 1-¼ cups).

Per serving: 115 Calories; 3g Fat (23% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 157mg Sodium Recipe by: Cooking Light, May 1995, page 129 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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