Pea, Mushroom And Barley Soup^ Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Dried mushrooms,
1/2 tsp: Basil, finely chopped
3/4 cup: Yellow split peas,
1 large: Bay leaf,
3/4 cup: Dried green split peas,
1/2 tsp: Tarragon, finely chopped
3 cup: Water,
2 tsp: Fresh parsley, finely
2 centiliter: Garlic, finely diced
-chopped,
3 Stalks: celery, diced
-Dash sage,
3 medium: Carrots, diced
-Dash thyme,
1 medium: Onion, diced
2 tbsp: Low sodium soy sauce or,
5 cup: Chicken stock,
-light miso, 1-2tb
1/3 cup: Barley,
Directions:
Soak dried mushrooms in very hot water for 15 minutes then dice.
Combine split peas and enough twater to cover in a large saucepan and
bring to a boil. turn off heat and soak 30 minutes. Drain peas and
add remaining ingredients to saucepan. bring to a boil and then
reduce heat and simmer 2 hours or until vegetables are tender. Soup
should be very thick. Set aside and sool 1/2 hour. Puree 3/4 of the
vegetables with 1 cup of the liquid. Return to the saucepan, heat and
serve. Makes 10 8 oz. servings.
Calories: 79 Protein: 5g Carbohydrates: 15g Fat: trace Sodium: 62mg
Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95
Source from luhu.jp
Combine split peas and enough twater to cover in a large saucepan and
bring to a boil. turn off heat and soak 30 minutes. Drain peas and
add remaining ingredients to saucepan. bring to a boil and then
reduce heat and simmer 2 hours or until vegetables are tender. Soup
should be very thick. Set aside and sool 1/2 hour. Puree 3/4 of the
vegetables with 1 cup of the liquid. Return to the saucepan, heat and
serve. Makes 10 8 oz. servings.
Calories: 79 Protein: 5g Carbohydrates: 15g Fat: trace Sodium: 62mg
Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95
Source from luhu.jp