Sunday, May 01, 2005

Barley Mushroom Soup

Chop up an onion. Heat a pan, add 1T of butter and 1T of olive oil, and when it's hot add the onion and a smashed clove of garlic.

Make the onions translucent, then add 1 cup of medium pearl barley. Toss around the pan for about a minute, then add two cans of beef consomme and two cans of water, plus salt, pepper, and tabasco. (Tabasco makes this scrummy, so be sure not to go light...there's a lot of soup there....) Simmer this for an hour. (I added some dill here, too, but you wouldn't have to.)

Meanwhile, chop up a pack of mushrooms...cremini, portobello, plain old button, whatever you want....and saute them until they release their juices in the same butter/oil ratio you used for the onions. Toss with some parsley and set aside.

When the hour is done and the barley is edible take 3/4 cup of low fat sour cream, put it in a bowl, and add a ladle or two of broth from the soup. Once the s.c. has melted into the broth you add that back to the soup, toss in the mushdogs and their juices from the saute, and bring everything to eating temp. DON'T BOIL, THOUGH...it messes up the S.C.

Eat. Toasted WW pita chips are good with it, as is roasted asparagus on the side. I ate mine with Lemonade Crystal Light, but sure it would hold up to a medium bodied red or a deep white.

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