SOUP - polish barley veg soup

[Guest guest]

tested! I cooked the barley separately and added it without the cooking liquid

to the soup and it was less starchy texture. And we thought it had more veggie

tastes -- a better balance of vegetables to starch.

 

xposted - elf, veg

 

* Exported from MasterCook *

 

Polish Barley Vegetable Soup

 

Recipe By :KP Slimmer Meals Cookbook, Hanneman 2001-12

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup pearl barley

1 tablespoon olive oil

butter-flavored cooking spray

1 leek -- trimmed, cleaned, sliced

1/4 cup minced onion

salt and pepper

2 carrots -- small dice

1 turnip -- small dice

1 stalk leafy rib celery -- small dice

4 ounces chopped mushrooms

4 cups defatted soup stock -- (Kitchen Basics)

2 cups water -- may double

dried herb

(savory, chervil, or marjoram)

6 Tablespoons nonfat sour cream -- for garnish

 

1. BARLEY: Wash thoroughly. Cook in 4 cups of water seasoned with a vegetable

flake salt substitute until tender (35 minutes). Drain and rinse with cold tap

water. Set aside to drain.

 

2. SOUP: Meanwhile, warm oil in a large nonstick sauce pan lighly coated with

butter cooking spray. Saute the leek and onion with a pinch of salt and pepper

for about 2 minutes. Add the carrots, turnip and celery. Stir to mix. Saute over

moderate heat until the carrots begin to caramelize (4 to 5 minutes.) Increase

the heat to high. Add the mushrooms and saute for 1 minute.

 

3. Add the broth, slowly at first to deglaze the pan. Bring to a boil. Cover.

Reduce heat. Cook for 6 minutes or until the vegetables are tender.

 

4. Add the drained barley. Add water to dilute. Correct the salt and pepper.

Season with a pinch of savory or herb of choice. Serve garnished with sour

cream.

 

VARIATION:

* For a thicker soup, cook the barley in 1 1/2 cups of stock. Add the barley

along with the cooking liquid in step 4.

 

Description:

" turnip, leek, carrot, celery, mushrooms "

Yield:

" 8 cups "

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Per Serving (excluding unknown items): 164 Calories; 3g Fat (17.9% calories from

fat); 5g Protein; 31g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 714mg

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

0 Other Carbohydrates.

 

NOTES : Recipe from a product label (Ralphs). Different technique.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3128 0 0

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