Heart: Palumbo's Provincetown Mushroom-Barley Soup

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* Exported from MasterCook Mac *

 

Palumbo's Provincetown Mushroom-Barley Soup

 

Recipe By : Heart of the Home, Ann Jackson (1995) p52

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup barley

3 1/2 pints soup stock or water

1 onion -- chopped

3 carrots

4 tablespoons celery -- chopped

1/2 cup mushrooms

4 tablespoons butter or margarine

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons sour cream

- or 4 tbsp tofu blended with

- 1/2 cup soup stock or fake sour cream

 

Simmer the barley in 1/2 the liquid. In the rest of the liquid cook

the onion, carrots, celery, and mushrooms until they're all tender.

Now, combine the cooked barley with the vegetables and add butter,

salt, and pepper. Remove from heat and stir in sour cream or tofu

mixture.

 

Fix this for some you can cuddle up to and give them lots of kisses

on the cheek. That's the way Palumbo said you have to do it. Palumbo

also says that she uses sour cream an that if you like your soup

really rich, to go on and use the whole container of sour cream; she

often does.

 

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Per serving (excluding unknown items): 1016 Calories; 61g Fat (52%

calories from fat); 19g Protein; 108g Carbohydrate; 148mg

Cholesterol; 2744mg Sodium

Food Exchanges: 4 1/2 Starch/Bread; 7 Vegetable; 11 1/2 Fat

 

 

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