Mushroom Barley Soup and Biscuits

[Guest guest]

Hi all!

 

Just thought I'd share the recipe for tonight's dinner. Pressure cooking

this soup makes the flavors blend beautifully. It also makes it very

quick to make since the beans and the barley cook in only 18 minutes this

way. This is my variation of a recipe from " Great Vegetarian Cooking

Under Pressure " . I usually serve it with either fresh homemade bread or,

as I did tonight, with biscuits (recipe follows). My hubby who isn't

vegetarian requests this dinner often. The soup is vegan, the biscuits

ovo-lacto.

 

Blessings,

Nita

 

 

* Exported from MasterCook *

 

Mushroom-Barley Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

4 cloves garlic -- minced

1 large onion -- diced

8 cups vegetable broth

1/2 cup barley

1/2 pound fresh mushrooms -- sliced or quartered

1/2 cup dried navy beans -- soaked

3 large carrots -- diced

3 stalks celery -- diced

2 bay leaves

1 tablespoon dill weed (dried)

 

Soak navy beans (or small white beans, adzuki beans or small red

beans--any small bean) overnight or do quick soak method. In 6-quart

pressure cooker, heat oil over medium-high heat. Add garlic and onions

and cook 1 minute. Add remaining ingredients and stir. Lock lid into

place; heat to pressure over high heat. Reduce heat to just enough to

maintain pressure and cook 18 minutes. Let pressure drop naturally or

use quick-release method. Remove lid, remove bay leaves and add salt and

pepper to taste.

 

Source:

" Great Vegetarian Cooking Under Pressure "

 

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Per serving: 291 Calories (kcal); 6g Total Fat; (18% calories from fat);

12g Protein; 49g Carbohydrate; 2mg Cholesterol; 1654mg Sodium

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

Fat; 0 Other Carbohydrates

 

NOTES : Soup can be thinned with additional vegetable broth or water.

 

 

* Exported from MasterCook *

 

Basic Biscuits

 

Recipe By :Nita Crabb

Serving Size : 8 Preparation Time :0:10

Categories : Quick Breads & Muffins

 

Amount Measure Ingredient -- Preparation Method

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

1 egg -- beaten

2/3 cup lowfat 1% milk

1/4 cup canola oil

1 cup unbleached flour

1 cup whole wheat flour -- soft white

1 tablespoon evaporated cane juice

1/2 teaspoon salt

2 teaspoons baking powder

 

 

Preheat oven to 400 degrees. In a bowl, whisk together egg, milk and

oil. In a large mixing bowl, combine remaining ingredients and stir well

with a fork. Stir egg mixture into flour mixture until just combined

(dough will be very moist). Turn dough out onto a well-floured counter

and knead gently several times, adding more flour if necessary, until

dough comes together and is smooth. Pat dough to 3/4 " thick and cut into

rounds with biscuit cutter or small glass. Arrange biscuits on a

lightly-greased baking sheet about 2 inches apart. Bake 12-14 minutes or

until barely golden and done throughout (may have to split one gently to

check for doneness).

 

Start to Finish Time:

" 0:25 "

 

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Per serving: 185 Calories (kcal); 8g Total Fat; (37% calories from fat);

5g Protein; 25g Carbohydrate; 24mg Cholesterol; 273mg Sodium

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

1/2 Fat; 0 Other Carbohydrates

[Guest guest]

Nita, your recipes look good, I'd like to try them. What is evaporated cane juice?

jane