Recipe - Barley Soup With Dill And Caraway

2 cup Nosodium chicken broth
1 cup Water
1 cn (14 1/2ounce) tomatoes
including liquid
4 ounce Fresh mushrooms; cut or sliced up , (1
One fourth cups)
One half cup Medium pearl barley
1 tablespoon Instant minced onion
1 One half teaspoon Crushed dill weed
One half teaspoon Caraway seeds
One fourth teaspoon Sugar
Ground black pepper to taste
6 ounce Cooked ham; cut in bitesize
pieces, (1 cup)

Notes: From Houston (Texas) Chronicle files.

Combine broth, water and tomatoes in a 3quart casserole. Cover with lid or
vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.
Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Recover
and microwave on high 12 to 15 minutes, or until barley is tender. Stir in
ham.

Serving suggestion: Top each serving with a dollop of sour cream, if
desired.

Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28
grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998