LOW FAT: grains with mushrooms

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Mushroom-Barley Soup

Mushrooms With Grains

 

* Exported from MasterCook *

 

Mushroom-Barley Soup

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 102

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 dried mushrooms

stems removed and broken in pieces

12 cups bouillon

2 onions -- chopped

4 carrots -- chopped

4 stalks celery -- chopped

4 medium parsnips -- chopped

1 cup orange lentils or yellow split peas

1 tablespoon Italian herb blend

1 pinch cayenne pepper -- or to taste

1 cup barley or other whole grains

your choice

1/2 cup chopped fresh flat-leaf parsley

 

Combine mushrooms and bouillon and let them soak at least 10 minutes, or

until soft. Add the remaining ingredients except the parsley and bring to

a boil. Reduce heat and simmer, uncovered, about 1 hour or until barley

and vegetables are tender. When ready to serve, stir in the parsley and

adjust the seasonings. If desired, you may puree the soup in a blender and

return it to the pot to heat before serving.

 

Yield 8 to 12 servings, calories: 233, fat: 1g, fiber: 8g.

 

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* Exported from MasterCook *

 

Mushrooms With Grains

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 138

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Grains And Cereals

Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups bouillon

2 cups dried mushrooms -- stems removed,

broken in pieces

1 onion -- chopped

2 stalks celery -- chopped

2 cloves garlic -- minced

1 teaspoon mild chili powder

1 teaspoon dried oregano

1 pinch cayenne pepper -- or to taste

2 cups cooked oat groats

OR other whole grains of your choice

1/4 cup chopped fresh cilantro or flat-leaf

parsley

 

Combine the mushrooms and bouillon in a large saucepan, and allow to soak

at least 10 minutes or until soft. Add the onions, celery, garlic, and

seasonings, bring to a boil, reduce heat and simmer 15 minutes or until

most of the liquid is evaporated. Stir in the whole grains and cilantro or

parsley and heat through.

 

Yield: 6 to 8 servings, calories: 195, fat: 2g, fiber: 7g.

 

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