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Jewish Soups
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Jewish
Soup Recipes |
Mushroom Barley Soup
(p. 42)
(serves 12/Pareve/Freezes) |
Ingredients:
-
1
large yellow onion, peeled and finely chopped
-
2
stalks celery, finely chopped
-
2 T.
/ 25 mL olive oil
-
1
1/2 lbs. / 750 g mushrooms, washed and sliced
-
8 C.
/ 2 L vegetable stock
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1
1/2 t. / 7 mL salt
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1/4
t. / 1 mL black pepper
-
1/2
C. / 125 mL pearl barley, rinsed
|
Soup A Kosher Collection |
Another simple,
filling soup. You can add any vegetables you like.
Depending on the type of barley you use, the cooking
time will vary. If the soup needs to cook longer,
you may need to add some extra water to replace the
liquid that evaporates.
METHOD:
Saute onion and celery in olive oil 4-5 minutes over
medium-high heat.
When onion and celery are wilted, add the sliced
mushrooms. Continue to stir and cook for 5-6
minutes, until the mushrooms start to release their
juices.
Add the stock, salt and pepper, cover and bring to a
boil.
Add the rinsed barley, reduce heat and simmer for
25-35 minutes on medium-low heat, until barley is
soft and tender.
Adjust salt and pepper seasoning.
Per Serving:
185 Calories
5 g Fat (24.9% calories from fat)
7 g Protein
29 g Carbohydrate
5 g Dietary Fiber
2 mg Cholesterol
1362 mg Sodium
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