Two-Tomato Soup With Barley |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Oh how I love soup!! This is from Cooking Light. May 1995. Ingredients:
2 teaspoons olive oil |
2 cups sliced mushrooms |
1/2 cup chopped onion |
3 cups water |
2 tablespoons diced sun-dried tomatoes, packed without oil |
1 teaspoon brown sugar |
1/4 teaspoon salt |
1/4 teaspoon hot sauce |
1/8 teaspoon ground allspice |
1/8 teaspoon pepper |
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained and chopped |
1/3 cup uncooked quick-cooking barley |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and sauté 4 minutes or until tender.
2. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Add barley; cover and cook 10 minutes or until barley is tender.
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