health's cb - mushroom barley soup with tofu

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* Exported from MasterCook *

 

Barley and Mushroom Broth with Smoked Tofu

 

Recipe By :Health Magazine Editors

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup pearl barley -- rinsed and drained

1 quart fat-free reduced sodium vegetable broth

1 tablespoon canola oil

1 small onion -- finely chopped

2 small carrots -- diced

1 stalk celery -- diced

1/4 pound mushroom slices

1 teaspoon cider vinegar

2 tablespoons tomato paste

5 ounces smoked tofu

freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons cut chives

 

1. Place barley and broth in a large saucepan and bring to a boil. Lower heat to

maintain a simmer, cover the saucepan, and cook for 30 minutes.

 

2. Meanwhile, heat the oil in a heavy skillet, add onion, carrot and celery and

cook over medium heat for 10 minutes. Add the mushrooms and cook for 2 minutes

more.

 

3. Add vegetables, vinegar, and tomato paste to the barley and broth and simmer,

covered for 20 minutes. Add tofu and simmer covered for 10 minutes. Season the

broth to taste with pepper; stir in the parsley and chives. serve hot.

 

Source:

" The Healing Cookbook (2000) "

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Per Serving (excluding unknown items): 131 Calories; 4g Fat (25.3% calories from

fat); 3g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 98mg

Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Both barley and tofu will help to lower cholesterol levels

 

Nutr. Assoc. : 0 1582 0 0 0 0 4977 0 0 0 0 0 356

 

 

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