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BARLEY-BUTTERMILK SOUP

Servings: 4
Ingredients:

1/2 c  Barley
1 qt Water
Salt
1/4 c  Finely diced red onion
3 c  Buttermilk
1/2 ts Turmeric
1/4 c  Finely chopped parsley
2 tb Finely chopped dill; -=OR=-
1/2 ts -Dried Dill
1 tb Finely chopped cilantro
1 tb Snipped chives
Freshly ground pepper
1 ds Paprika or herb blossoms
-(if available, for garnish)

RINSE THE BARLEY and put it in a pot with the water and salt to taste.Bring to a boil, lower the heat, and simmer until the barley is tender,about 45 minutes. (…)

POTATO-BARLEY SOUP

Servings: 6
Ingredients:

1 lg Onion; diced
2    Celery stalks; diced
4    Garlic cloves; minced
1/4 c  Vegetable oil
3 qt Beef or chicken stock
1/2 c  Pearl barley; rinsed
2    Carrots; diced
2 lg Idaho potatoes
- peeled and diced
1/4 ts Pepper
Salt to taste

SAUTE THE ONION, CELERY and garlic in oil until the vegetables becometranslucent. (…)

CREAM OF SUN-DRIED TOMATO SOUP

Servings: 4
Ingredients:

1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2    Cloves
6    Whole peppercorns (or more)
1 pn Salt

——————————-BOUQUET GARNI——————————-:Tie in cheesecloth:6 Fresh parsley stems1/2 ts Dried leaf thyme1/2 Bay leaf
——————————–SOUP, CON’T——————————–4 tb Rice flour-(or barley or oat flour)4 tb Cold milk (about)1 pk Sun-dried tomatoes (3 oz)2 c Water
———————————-OPTIONAL———————————-6 tb Heavy creamChopped Herbs for garnish*-(basil, chervil or parsley)
This creamy, vibrant red soup has but 100 calories per serving if you uselow-fat milk and no cream. (…)

CREAM OF SHIITAKE MUSHROOM SOUP

Servings: 4
Ingredients:

1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2    Cloves
6    Whole peppercorns (or more)
1 pn Salt

——————————-BOUQUET GARNI——————————-:Tie in cheesecloth,6 Fresh parsley stems,1/2 ts Dried leaf thyme1/2 Bay leaf
——————————–SOUP, CON’T——————————–4 tb Rice flour-(or barley or oat flour)4 tb Cold milk (about)8 oz Shiitake mushrooms
———————————-OPTIONAL———————————-6 tb Heavy cream2 tb MadeiraReserved mushroom slices
This rich, earthy soup has but 100 calories per serving if made withnon-fat milk. (…)

CABBAGE ROLLS I

Servings: 4
Ingredients:

1    Stalk celery, diced
1/4 c  Fine chop red onions
3 tb Defatted chicken stock *
1 1/2 c  Fine chop tomatoes
2 tb Minced fresh basil
1 tb Rice vinegar
1 ts Minced fresh oregano
CABBAGE ROLLS
1/2 c  Chopped red onions
1/2 c  Chopped mushrooms
1 ts Minced garlic
2 tb Defatted chicken stock *
2 c  Cooked rice or barley
1/2 c  Diced tomatoes
3 tb Bread crumbs
2 ts Low-sodium soy sauce
1 tb Minced fresh parsley
1/2 ts Curry powder
1/4 ts Ground black pepper
8    Medium cabbage leaves

* Vegetarian use vegetable stock rather than chicken stock. (…)

BARLEY SOUP

Servings: 6
Ingredients:

2 qt Chicken Stock
1 c  Bite-size cooked Chicken mea
Small Onion, sliced in rings
Rib Celery, chopped
Sm Parsnip, sliced thin
1 c  Pearl Barley
Small strip Kombu *
1 t  Dried basil
1/4 t  Ground white Pepper
1 ds Salt (opt.)
1/4 c  Shredded carrot (opt)

* Available in health stores, it make beans and peasmore digestible. (…)

VEGETARIAN BARLEY-VEGETABLE SOUP

Servings: 10
Ingredients:

2 x  Med Onions, peeled and diced
2 x  Lg Carrots, scraped and diced
2 x  Stalks Celery, chopped
3 T  Butter or margarine
1 cn Tomatoes, chopped-1 lb 12 oz
8 c  Water
1 t  Dried Basil
1/2 t  Dried Thyme
2 t  Salt
1/4 t  Pepper
1 c  Pearl Barley
2 c  Frozen green beans or peas *
1 T  Chopped fresh Dill

* (cut up up the frozen green beans or green peas tomake 2 cups) Saute onions, carrots, and celery inheated butter or margarine in a large kettle for 5minutes. (…)

BEAN VEGETABLE MEDLEY

Servings: 4
Ingredients:

3 T  Vegetable oil
1 x  Large onion, diced
2 x  Stalks celery, sliced
1 x  Med. green pepper, *
2 x  Med. tomatoes, diced
2 c  Red kidney beans, drained **
1 pk Frozen baby lima beans,10 oz
1 c  Quick cooking barley
2/3 c  Chopped parsley
1 1/2 t  Salt
1 t  Dried basil leaves
1/4 t  Ground black pepper
3 c  Boiling water
2 T  Grated Cheddar cheese

Tips: This dish can be assembled and baked later. (…)