Title: Wild Mushroom Barley Soup
Categories: Vegetarian Soup Lowfat
Yield: 7 Servings

2	c	Red potatoes; diced
1/2	c	Barley; uncooked
4 1/2	c	Vegetable stock
1	c	Dry white wine; or apple cid
1/3	c	Dry sherry; optional
2	c	Onion; thinly sliced
3	c	Wild mushrooms; sliced
		Such as shitake or chanterel
3	c	Mushrooms; sliced
2	tb	Fresh garlic; minced
1	ts	Dried basil
2	tb	Fresh parsley; minced
1/4	ts	Cayenne
		Salt to taste

In a large stock pot, combine potatoes, barley and stock. Bring to a boil over medium-high heat, then reduce heat to medium. Cook covered, 20 minutes, or until potatoes are very soft and barley is cooked.

While potatoes and barley are cooking, heat wine or apple cider and sherry if desired in a heavy soup pot. Saute onion 10 minutes, stirring frequently to avoid browning. Add mushrooms and garlic. Continue cooking over medium-high heat until mushrooms begin to exude moisture. Add potato-barley mixture. Heat through and add basil, parsley, cayenne and salt. serves 6-8 Per serving: 185 cal; 4g prot; 0.1g fat; 35g carb; 0 chol; 369mg sod; 5g fiber From 3/93 Vegetarian Times pg 34+35 Formatted to MM by Kat

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