Mushroom Barley Soup

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Soup weather has definitely arrived in Michigan!

 

 

* Exported from MasterCook *

 

Mushroom Barley Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 cups plain rice milk

2 tablespoons barley flour

1 cup cooked barley

1 can mushrooms -- (4 ounce) including the liquid

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 pinch dried marjoram, sage, thyme, and dill weed

 

 

Place rice milk and barley flour into a blender. Blend on high speed for a few

seconds. Add barley and blend on high for about 10 seconds, or until barley is

chopped coarse.

 

Add mushrooms with their liquid. Blend just enough to coarse-chop mushrooms.

 

Transfer the blended mixture to a medium-sized saucepan and add all the

remaining ingredients. Cook over medium heat—stirring often—for about 5 minutes,

or until the soup is hot and somewhat thickened.

 

Recipe from Foods That Fight Pain by Neal D. Barnard, M.D.; recipe by Jennifer

Raymond.

 

 

 

 

Source:

" http://www.pcrm.org/health/Recipes/recipe991129.html "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 264 Calories; 1g Fat (3.5% calories from

fat); 6g Protein; 59g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 539mg

Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 0 Fat.

 

NOTES : If you have cooked barley on hand, this is a snap.

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