Vegan Day: Spring Tonic Soup

[Guest guest]

Being as it is -5F here this morning, we don't need a spring tonic, but it

is fun to think about. Kathleen

 

* Exported from MasterCook *

 

Spring Tonic Soup

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 107

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

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

1 large Vidalia onion -- chopped

2 cloves garlic -- minced

2 stalks celery -- chopped

8 cups bouillon

2 teaspoons dried oregano

1 pinch cayenne pepper -- or to taste

2 cups baby carrots

cut into 1/2-inch slices

1/2 pound mushrooms -- sliced

2 cups cooked barley

1 cup white wine

1 cup sugar snap peas -- strings removed

and cut into bite size pieces each

Freshly ground black pepper to taste

 

Combine the onion, garlic, celery and 1/2 cup of the bouillon in a medium

saucepan and bring to a boil. Reduce heat and cook until softened, 5 to 10

minutes. Add the remaining bouillon, oregano, cayenne,, carrots,

mushrooms, barley and wine. Return to a boil, reduce heat and simmer 10 to

15 minutes or until the carrots are just tender. To make a thicker soup,

use a hand blender or blender to break up vegetables slightly, but do not

puree (there should be lots of carrot and mushroom pieces). Stir in the

snap peas and cook 3 to 5 minutes or until peas are crisp-tender. Ladle

soup into bowls and serve with freshly ground pepper.

 

Yield: 6 to 8 servings. Calories: 150, fat: 1g, fiber: 7g.

 

 

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