Mushroom, Squash and Barley Soup
medium onions, chopped
Mushrooms; Sliced(Approx. 6 cups)
1 1/2 tbs
butternut squash; peeled and Diced (Approx. 1 1/2 cups)
Red Bell Pepper;Diced
Medium-Dry Sherry (Non-AlcoholSherry or Apple Juice for Substitution)
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.
PreparationHeat 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 - email@example.com was inserted by Renato Pichler / 2002-04-30 22:27:40
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: firstname.lastname@example.org.
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