Vegan: Porcini, Potato, and Pearl Barley Stew

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Veggie Life, Autumn, 2000

 

 

* Exported from MasterCook *

 

Porcini, Potato, and Pearl Barley Stew

 

Recipe By :Veggie Life, Autumn 2000

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini mushrooms

1 cup hot water

1 medium onion, minced

6 ounces button mushrooms -- thinly sliced

2 teaspoons canola oil

1/2 cup pearl barley -- rinsed and drained

4 medium potatoes, peeled and cut into

1/2-inch cubes

4 cups mushroom broth or vegetable stock

salt and pepper to taste

 

In a bowl, soak dried mushrooms in hot water for 20 minutes. Reserve mushrooms

and their liquid. In a large saucepan over medium-high heat, saute onion and

button mushrooms in oil until softened, about 5 minutes. Add barley and cook,

stirring occasionally until lightly toasted, about 3 minutes. Add reserved

porcini mushrooms and their liquid, potatoes, and broth or stock and bring to a

boil. Simmer, partially covered, for 30 to 40 minutes, until barley is tender.

Add salt and black pepper to taste. VEGAN

Per serving: 188 cal (11% from

fat),5gPROT,2gFAT,26gCARB,177mgSOD,0mgCHOL,5.8gFIBER

 

 

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Per Serving (excluding unknown items): 86 Calories; 2g Fat (18.0% calories from

fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : " Torn pieces of crusty bread are perfect for dipping into this fragrant

mushroom stew. "

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