Mushroom, Squash and Barley Soup

There's few things lovelier to serve for lunch or dinner during the winter than a freshly prepared soup.
This recipe can be prepared in an hour and served steaming hot, to melt away the winter doldrums.

This soup only contains 250 calories per serving with 4 grams of fat, including only 1.6 grams of saturated fat.

Serves 6

Preparation

Heat oil in a Dutch oven or large pot over medium heat.
Lightly saute onions and garlic, stirring until softened for about 5-minutes. Increase heat to high and add mushrooms.
Cook mushrooms, stirring often, until browned and liquid has evaporated, approximately 7-minutes more.

Reduce heat to medium and sprinkle flour over vegetables.
Continue to cook, stirring constantly until the flour is mixed through, about 1-minute. Add broth, squash, bell pepper, barley and sherry.
Bring to a boil and reduce heat to a simmer.
Continue to cook, partially covered, until barley is tender, about 15 to 20-minutes.
Add half the fresh dill and season with salt and pepper to taste.

Ladle soup into serving bowls and sprinkle each portion with the remaining 2 Tbs. fresh dill.

Recipe group: Soup.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance.

This recipe from Karen - kcook@soundworks.com was inserted by Renato Pichler / 2002-04-30 22:27:40