All American Vegetarian - Quinoa, Barley, and Brown Mushroom Soup

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* Exported from MasterCook *

 

Quinoa, Barley, and Brown Mushroom Soup

 

Recipe By :All-American Vegetarian - Barbara Grunes and Virginia Van Vynckt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons canola oil

1 cup chopped onion

2 cloves garlic -- minced

1 cup sliced carrots

1/2 cup pearl barley (not quick-cooking)

7 cups water or vegetable stock

1 16 oz can stewed and sliced tomatoes

2 bay leaves

1 teaspoon honey

3/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped fresh basil or 1 tablespoon dried

1 cup sliced brown or white mushrooms

1/2 cup quinoa -- rinsed

 

Heat oil in a Dutch oven or soup pot. Add onion and garlic, and saute for 5

minutes, stirring occasionally. Add remaining ingredients. Bring soup to a

boil, reduce heat to simmer, and cook, partially covered, about 1 hour, or until

all ingredients are tender.

Stir occasionally as the soup cooks. Discard bay leaves before serving. Serve

hot.

 

 

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Per serving: 88 Calories (kcal); 4g Total Fat; (40% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 208mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0