From Paulette Vickery's Recipe Collection

WW: MUSHROOM BARLEY SOUP

soups, vegetables

3/4 cup pearl barley
1 tablespoon olive oil
4 each onions, chopped
2 each celery stalks, chopped
1 1/2 lb mushrooms, sliced
4 cup beef broth
3 each carrots, sliced
2 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon minced parsley

In a large nonstick sauce pan stir barley in 4 cups water. Bring to a boil. Reduce the heat and simmer partially covered until barley is partially cooked, about 30 minutes. Meanwhile, in a dutch oven heat the oil. Add the onion and celery, and cook until tender, 6-8 minutes. Add mushrooms and cook until mushrooms begin to soften and release their liquid, about 5 minutes. Add the broth, carrots, tomato paste, and barley with its liquid. Bring to a boil. Reduce the heat and simmer partially covered until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper and serve, garnished with the parsley. Per serving: calorries 182, total fat 3 TG, saturated fat 0 G, cholesterol 0 MG, sodium 264 MG, carbohydrate 32 G, fiber 7 G, protein 9 G, calcium 42 MG, points 2.

Yield: 6 servings



NYC Nutrilink:

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