Savory Mushroom and Barley Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From 1001 Low Fat Vegetarian. I bet this would freeze well. Ingredients:
cooking spray |
1 cup chopped onion |
1 cup sliced celery |
2/3 cup sliced carrot |
1 teaspoon dried savory |
3/4 teaspoon fennel seed, crushed |
1 quart water |
1 (16 ounce) can whole tomatoes, chopped, reserving liquid |
1/2 cup quick-cooking barley |
2 cups mushrooms |
salt and pepper |
parsley (to garnish) |
Directions:
1. Spray large saucepan with cooking spray; heat over medium until hot.
2. Saute onions, celery and carrots until onion is tender, about 5 minutes. Stir in herbs; cook 1-2 minutes longer.
3. Add water, tomatoes and liquid, barley and mushrooms to saucepan; heat to boiling.
4. Cook, covered, until barley is tender; 10-15 minutes. Season to taste with salt and pepper.
5. Pour soup into bowls. Sprinkle with parsley.
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