Ingredients
2 tbsp. vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 oz. white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 cups low-sodium chicken broth
Salt and pepper
Directions
1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
Nutritional Information
Calories: 294 Fat: 8g (sat 1g), Protein: 10g, Carbohydrate: 48g, Fiber: 10g, Cholesterol: 0.0mg, Sodium: 737mg
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932518
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Hearty Bean and Pasta Stew
4 very hearty servings
Ingredients
¾ cup uncooked small pasta such as Radiatore
¼ cup chopped green bell pepper
1 large tomato, coarsely chopped (1 cup)
1 small onion, chopped (¼ cup)
1 clove garlic, finely chopped
1 Tbsp. chopped fresh basil or 1 tsp dried basil leaves
1 teaspoon Worcestershire sauce
1 (15 oz.) can kidney beans, drained
1 (8 oz.) can garbanzo beans, drained
1 (14 ½ oz.) can chicken broth
Directions
Mix all ingredients in 2-quart saucepan. Heat to a boil, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Ingredients
¾ cup uncooked small pasta such as Radiatore
¼ cup chopped green bell pepper
1 large tomato, coarsely chopped (1 cup)
1 small onion, chopped (¼ cup)
1 clove garlic, finely chopped
1 Tbsp. chopped fresh basil or 1 tsp dried basil leaves
1 teaspoon Worcestershire sauce
1 (15 oz.) can kidney beans, drained
1 (8 oz.) can garbanzo beans, drained
1 (14 ½ oz.) can chicken broth
Directions
Mix all ingredients in 2-quart saucepan. Heat to a boil, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Butternut & Ham Bisque
I got this recipe from a Family Fun Magazine many years ago. Delish! I freeze my butternut squash in the fall so I make this in the fall and on chilly winter days.
Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
½ teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
½ cup light or heavy cream
1½ cups diced cooked ham
Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash*, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
With a potato masher; mash up the vegetables until they are a nice creamy consistency. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving. Makes 6 servings.
* I use squash that has already been baked. I find it too hard to cube and peel an unbaked squash, and it eliminates the need to mash the vegetables with a potato masher. I also bake and freeze squash in 5 cup sizes to have on hand for this recipe. When I make the bisque I simply pull out the frozen squash and put it in (unthawed) it thaws during the 20 minute boil. Then, it is a snap to cook.
Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
½ teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
½ cup light or heavy cream
1½ cups diced cooked ham
Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash*, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
With a potato masher; mash up the vegetables until they are a nice creamy consistency. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving. Makes 6 servings.
* I use squash that has already been baked. I find it too hard to cube and peel an unbaked squash, and it eliminates the need to mash the vegetables with a potato masher. I also bake and freeze squash in 5 cup sizes to have on hand for this recipe. When I make the bisque I simply pull out the frozen squash and put it in (unthawed) it thaws during the 20 minute boil. Then, it is a snap to cook.
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