| Ingredients: |
- 2 cup Vegetable stock
- 2 cup Diced and peeled red potatoes
- 1 cup Pearled barley
- 2 cup Sliced onions
- 6 cup Sliced domestic and wild mushrooms; (such as chanterelles)
- 2 Tbs Minced garlic
- 2 tsp Minced fresh basil
- 2 Tbs Minced fresh parsley
- Salt and pepper
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| Directions: |
- (The oil in the original recipe was deleted and the revised recipe tested.)
- Serves 8.
- A more elegant version of the soup uses wild mushrooms. Thin the soup with more stock if desired.
- In large Dutch oven over medium-high heat, combine stock, potatoes and barley and bring to boil. Lower heat and simmer, uncovered, 25 minutes until potatoes are soft. Transfer to large bowl, leaving 1/2 cup liquid in pot.
- Bring to simmer. Add onions and cook 5 minutes, stirring frequently. Add mushrooms and garlic and cook 10 minutes until mushrooms exude moisture. Return reserved barley-potato mixture to pot. Add basil and parsley and bring to boil. Lower heat. Cover and cook 15 minutes until flavors blend. Add salt and pepper to taste.
- Nutrition information per serving: Calories 160, Carbohydrates 34 g, Protein 5 g, Fat 2 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 9 mg, Calcium 30 mg, Dietary fiber 6 g, Diabetic exchanges per serving: 2 bread/ starch exch.,
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