Wild mushroom barley soup

6 servings

Ingredients

Quantity Ingredient
2 cups Red potatoes;diced
½ cup Barley;uncooked
4½ cup Vegetable stock
1 cup Dry white wine;or apple cidr
⅓ cup Dry sherry;optional
2 cups Onion;thinly sliced
3 cups Wild mushrooms;sliced
Such as shitake or chanterel
3 cups Mushrooms;sliced
2 tablespoons Fresh garlic;minced
1 teaspoon Dried basil
2 tablespoons Fresh parsley;minced
¼ teaspoon Cayenne
Salt to taste

Directions

VEGETARIAN TIMES, MARCH 1993

In a large stock pot, combine potatoes, barley and stock. Bring to a boil over medium-high heat, then reduce heat to medium. Cook covered, 20 minutes, or until potatoes are very soft and barley is cooked.

While potatoes and barley are cooking, heat wine or apple cider and sherry if desired in a heavy soup pot. Saute onion 10 minutes, stirring frequently to avoid browning. Add mushrooms and garlic.

Continue cooking over medium-high heat until mushrooms begin to exude moisture. Add potato-barley mixture. Heat through and add basil, parsley, cayenne and salt.

Per serving: 185 cal; 4g prot; 0.1g fat; 35g carb; 0 chol; 369mg sod; 5g fiber, 0% of calories from fat Posted on GEnie Food & Wine RT Apr 29, 1993 by J.DUCKETT1 [Kat] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook echo

Submitted By SYLVIA STEIGER On 04-30-95

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