Mushroom-Barley Soup

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* Exported from MasterCook *

 

Mushroom-Barley Soup

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 to 1 cup barley

2 garlic cloves -- minced

2 small onions -- diced

4 cups mushrooms -- sliced

4 tablespoons Bragg liquid aminos

2 tablespoons nutritional yeast

5 tablespoons cashew butter

1 tablespoon onion powder

1/2 tablespoon garlic powder

1 tablespoon sea salt

 

Serves 5 to 6. Cook the barley in a big soup pot (1 cup dry barley to 3-4 cups

water). This soup is a 'hearty' soup. For a thinner soup, use only 3/4 cup dry

barley.

 

When the barley is completely cooked, remove it from the pot. In that same pot,

saute garlic, onions, and then mushrooms.

 

In a blender, blend 1 1/2-2 cups water, Bragg's, yeast, cashew butter, and

seasonings. Pour this into the soup pot.

 

Cover the blades of the blender with some cooked barley. Add water to cover the

barley and blend into a creamy consistency. Add 1-2 more cups of water to the

blender and blend. Pour this into the soup pot.

 

Add the remaining cooked barley to the soup pot. Simmer for 25 to 30 minutes.

(If soup sits for awhile, the barley will absorb some of the liquid and thicken

the soup. To remedy this, add more liquid and seasonings.)

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

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Per Serving (excluding unknown items): 231 Calories; 9g Fat (32.5% calories from

fat); 8g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1138mg

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

 

 

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