Barley Mushroom Soup (Vegan)
INGREDIENTS:
2 tb Olive oil
6 oz Mushrooms; halved & sliced
1 ts Salt
2 lg Onions; coarsely chopped
2 Celery ribs; coarsely choppd
2 Carrots; peeled & sliced
2 cl Garlic; thinly sliced
1 ts Paprika
1/4 ts Dried thyme
1/4 ts Dried sage
1 1/4 c Barley
2 cn Chicken broth; 14oz each
Nonstick cooking spray
1/4 c Fresh parsley; chopped
1/4 c Orange juice
1/4 ts Pepper
2 tb Olive oil
6 oz Mushrooms; halved & sliced
1 ts Salt
2 lg Onions; coarsely chopped
2 Celery ribs; coarsely choppd
2 Carrots; peeled & sliced
2 cl Garlic; thinly sliced
1 ts Paprika
1/4 ts Dried thyme
1/4 ts Dried sage
1 1/4 c Barley
2 cn Chicken broth; 14oz each
Nonstick cooking spray
1/4 c Fresh parsley; chopped
1/4 c Orange juice
1/4 ts Pepper
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add mushrooms; sprinkle with 1/8 tsp of the salt. Cook without stirring for 1 minute. Cook, stirring, for 4 more minutes, or until mushrooms are just softened. Transfer mushrooms to a large bowl. Set aside.
Add 2 tsp oil to the skillet. Add onions, celery, carrots and garlic. Sprinkle with 1/8 tsp of the salt. Cook, stirring occasionally, 5 minutes. Add paprika, thyme and sage. Cook 1 minute longer. Transfer vegetables to the bowl with mushrooms. Set aside.
Heat remaining 1 tsp of oil in a large saucepan. Add barley and cook, stirring, for 1 minute. Add chicken broth and bring to a boil. Lower heat, cover and simmer 50 minutes, or until barley is tender but not mushy.
Preheat the oven to 350?. Lightly coat a deep, 2 1/2-qt casserole dish with nonstick cooking spray. Set aside.
Stir barley mixture, parsley and orange juice into the bowl with the vegetables. Add 3/4 tsp salt and 1/4 tsp pepper. If the mixture seems dry, stir in a little water or chicken broth. Transfer the mixture to the prepared casserole dish and cover with aluminum foil.
Bake for 30 to 40 minutes, uncovering the dressing for the last 15 minutes. Makes 12 servings.
* Approximate nutritional analysis: 119 calories per 2/3-cup serving; 4g protein; 20g carbohydrate; 3g fat (22% of calories); 4g fiber; 346mg sodium; 35% of the Daily Value for vitamin A.
** American Health --
November 1995 **
Add 2 tsp oil to the skillet. Add onions, celery, carrots and garlic. Sprinkle with 1/8 tsp of the salt. Cook, stirring occasionally, 5 minutes. Add paprika, thyme and sage. Cook 1 minute longer. Transfer vegetables to the bowl with mushrooms. Set aside.
Heat remaining 1 tsp of oil in a large saucepan. Add barley and cook, stirring, for 1 minute. Add chicken broth and bring to a boil. Lower heat, cover and simmer 50 minutes, or until barley is tender but not mushy.
Preheat the oven to 350?. Lightly coat a deep, 2 1/2-qt casserole dish with nonstick cooking spray. Set aside.
Stir barley mixture, parsley and orange juice into the bowl with the vegetables. Add 3/4 tsp salt and 1/4 tsp pepper. If the mixture seems dry, stir in a little water or chicken broth. Transfer the mixture to the prepared casserole dish and cover with aluminum foil.
Bake for 30 to 40 minutes, uncovering the dressing for the last 15 minutes. Makes 12 servings.
* Approximate nutritional analysis: 119 calories per 2/3-cup serving; 4g protein; 20g carbohydrate; 3g fat (22% of calories); 4g fiber; 346mg sodium; 35% of the Daily Value for vitamin A.
** American Health --
November 1995 **