Vegan - Mushroom Barley Soup

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* Exported from MasterCook *

 

Mushroom Barley Soup

 

Recipe By :Eating Well For Optimum Health - Andrew Weil, M.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup medium pearl barley

6 cups Vegetable Stock

1 1/4 cups onion -- chopped

2 cloves garlic -- minced

3 tablespoons extra-virgin olive oil

1 pound fresh mushrooms (shiitake, if possible)

4 tablespoons dry sherry

4 tablespoons reduced-sodium soy sauce, or to taste

2 teaspoons dried dill weed

 

Rinse and drain the barley. In a large pot, cook the barley, covered, in 1 1/2

cups of the stock until tender.

 

Saute the onions and garlic in the olive oil until they are translucent. Add

the mushrooms and sherry and cook, uncovered, until the mushrooms are soft.

 

Add the mushroom mixture to the barley with the remaining stock and the rest of

ingredients. Bring the soup to a boil, reduce heat, cover, simmer for 20

minutes, and serve.

 

Nutritional benefits: Unrefined, whole grain; monounsaturated fat;

micronutrients, including immune-enhansing polysaccharides in shiitake

mushrooms.

 

 

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Per serving: 373 Calories (kcal); 16g Total Fat; (39% calories from fat); 10g

Protein; 45g Carbohydrate; 4mg Cholesterol; 2443mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

 

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