Recipe - Mushroom Squash And Barley Soup

1 tablespoon Olive Oil
2 md Onions; Chopped
3 Cloves Garlic; Minced
1 pound Mushrooms; Sliced; (Approx.
6 cups)
1 One half tablespoon Allpurpose Flour
6 cup Reduced Sodium Chicken or
Vegetable Broth; Defatted
One half Butternut Squash; Peeled and
Diced; (Approx. 1 One half cups)
1 Red Bell Pepper; Diced
1 cup QuickCooking Barley
One half MediumDry Sherry ;
(NonAlcohol Sherry or
Apple Juice for
Substitution)
4 tablespoon Fresh Dill; Chopped
1/3 cup Reduced Fat Sour Cream or
NonFat Plain Yogurt;
(Optional)

There's few things lovelier to serve for lunch or dinner during the winter
than a freshly prepared soup. Today's recipe from The Cook and Kitchen
Staff at RecipeaDay.com can be prepared in an hour and served steaming
hot, to melt away the winter doldrums.

As we continue On the Lighter Side of Cooking month, add this recipe to
your files because as delicious as it is, 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. Lightly saute
onions and garlic, stirring until softened for about 5minutes. Increase
heat to high and add mushrooms. Cook mushrooms, stirring often, until
browned and liquid has evaporated, approximately 7minutes more.

Reduce heat to medium and sprinkle flour over vegetables. Continue to cook,
stirring constantly until the flour is mixed through, about 1minute. 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 20minutes. Add half the fresh dill and season with
salt and pepper to taste.

Ladle soup into serving bowls and garnish with sour cream or yogurt if
desired, and sprinkle each portion with the remaining 2 Tbs. fresh dill.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
ownerdailyrecipe@recipeaday.com on Jan 10, 1998