Recipe - Iron-Rich: Barley Soup

1 tablespoon Olive oil
1 Onion, chopped
3 cup Mushrooms, cut or sliced up
Three fourths cup Pearl barley
6 cup Stock veg or chicken
2 Bay leaves
One fourth teaspoon Pepper
3 cup Potatoes, minced
1 One half cup Carrots, minced
One half cup Parmesan, freshly grated, or
cheddar, shredded
One fourth cup Fresh parsley, chopped

In large sauce pan, heat oil over medium heat; cook onion, stirring often,
for 23 minutes or until softened. Add mushrooms; cook, stirring often, for
about 5 minutes or until softened. Add barley; cook, stirring, for 1
minute. Add stock, 2 cups of water, bay leaves and pepper; bring to boil.
Reduce heat to mediumlow; simmer, covered, for 1 hour.

Add potatoes, carrots and salt to saucepan; return to boil. simmer over
mediumlow heat for 30 minutes or until vegetables are tender. Remove and
discard bay leaves.

Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and
parsley.

Per serving: calories [about] 250 Protein [g] 5 fat [g]4 carbohydrate [g]
50 source of fibre: very high source of iron: good Source: Canadian Living
Test Kitchen, Canadian Living [magazine] Feb 96
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini