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Mushroom, Barley & Pasta Soup
This earthy soup is hearty enough for a main course. If not serving right away, the barley may soak up all the liquid, but if this happens, just eat the dish like a stew. Or, to restore it to its souplike consistency, just add a bit of water to thin it out. Liquid smoke, which is available in supermarkets, gives the soup a meaty flavor without meat. We used a hickory smoke-based version, but you can also use mesquite.
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 pound mushrooms, thinly sliced
  • 2 cups no-salt-added canned tomatoes, chopped with their juice
  • 3/4 cup pearled barley
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 cup small pasta shells (2 ounces)
  • 1/2 cup grated Parmesan cheese

    1. In Dutch oven, heat oil over low heat. Add onion and garlic and cook, stirring frequently, 7 minutes or until onion is tender.

    2. Stir in mushrooms and cook 3 minutes. Stir in tomatoes and their liquid, barley, liquid smoke, salt, sage, and 4-1/2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook 25 minutes.

    3. Stir in pasta, cover, and cook 10 minutes or until barley and pasta are tender. Serve soup sprinkled with Parmesan.


    Nutritional Information
    Per serving: 308 calories, 6.9g total fat, 2.9g saturated fat, 2.9g monounsaturated fat, 0.7g polyunsaturated fat, 8.9g dietary fiber, 14g protein, 50g carbohydrate, 10mg cholesterol, 831mg sodium.
    Good source of: calcium, fiber, lycopene, selenium.


    Date Published: 09/19/2005 > Printer-friendly Version
    Servings
    4

    Prep Time
    60