Squash and Barley Soup
There's few things lovelier to serve for lunch or dinner during
the winter than a freshly prepared soup.
This recipe can be prepared in an hour and served steaming hot,
to melt away the winter doldrums.
This soup only contains 250 calories per serving with 4 grams
of fat, including only 1.6 grams of saturated fat.
Heat oil in a Dutch oven or large pot over medium heat.
- 1 Tbs. Olive Oil
- 2 Medium Onions; Chopped
- 3 Cloves Garlic; Minced
- 1 lb. Mushrooms; Sliced (Approx. 6 cups)
- 1 1/2 Tbs. All-purpose Flour
- 6 cups Vegetable Broth
- 1/2 Butternut Squash; Peeled and Diced (Approx. 1 1/2 cups)
- 1 Red Bell Pepper; Diced
- 1 cup Quick-Cooking Barley
- 1/2 Medium-Dry Sherry (Non-Alcohol Sherry or Apple Juice for
- 4 Tbs. Fresh Dill; Chopped
Lightly saute onions and garlic, stirring until softened for about
5-minutes. Increase heat to high and add mushrooms.
Cook mushrooms, stirring often, until browned and liquid has evaporated,
approximately 7-minutes more.
Reduce heat to medium and sprinkle flour over vegetables.
Continue to cook, stirring constantly until the flour is mixed through,
about 1-minute. Add broth, squash, bell pepper, barley and sherry.
Bring to a boil and reduce heat to a simmer.
Continue to cook, partially covered, until barley is tender, about
15 to 20-minutes.
Add half the fresh dill and season with salt and pepper to taste.
Ladle soup into serving bowls and sprinkle each portion with the
remaining 2 Tbs. fresh dill.