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| Barley-Mushroom Soup
Sautéing the barley toasts it to yield a light, nutty flavor.
Yield: 4 servings (serving size: 1 1/2 cups)
1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups Rich Chicken Stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.
CALORIES 217 (19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); IRON 2mg; CHOLESTEROL 20mg; CALCIUM 42mg; CARBOHYDRATE 31.1g; SODIUM 624mg; PROTEIN 13.9g; FIBER 6.8g
Cooking Light, NOVEMBER 2003
www.billsgreatmealspersonalchef.com
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