I love cooking at this time of year. Big, earthy vegetables, fat mushrooms, thick sauces, soups, stews…oh yes! Here’s one that comes together in minutes that everyone can enjoy.
MUSHROOM BARLEY SOUP
1T canola oil
1 1/4C onions, finely diced
1/3C carrot, finely diced
1/3C celery, finely diced
1/3C parsnip, finely diced
3C mushrooms, cleaned, sliced, about 10 ounces
2 quarts chicken or vegetable stock
3/4C pearl barley
Salt and pepper to taste
1T fresh parsley, chopped
2T dry sherry
Heat the oil in a good size sou[ pot over medium heat. Add the onion and cook, stirring frequently, until golden brown…but no more. Add the carrots, celery, parsnip and mushrooms. Stir well to combine with the onions. Cover, cook over low heat for 3-4 minutes. Remove the cover, add broth and barley. Bring to a simmer and cook until the barley is tender, about 30 minutes. Season with salt and pepper, then stir in the sherry, and serve.
Notes: go wild with your selection of mushrooms. And always make the full recipe…this is great the next day.
Calories: 134, Satfat: .46, Carbs: 21.37, Protein: 4.22
Recipe, courtesy CIA Book of Soups
Kent McDonald is a Certified Personal Chef specializing diabetic menus, living and working in Phoenix, AZ. (c) All Rights Reserved, 2015.