Mushroom Barley Soup2

Recipe By : Verbena Restaurant - Diane Forley

4 - 6 Points Per Serving*

2 cups mushrooms -- sliced

1/4 cup olive oil

2 onion -- sliced

1 pound barley

1 bay leaf

8 cups vegetable stock -- ( or chicken)

1/4 cup miso -- bean paste

1 cup shiitake mushrooms -- fresh, julienned

4 scallions -- finely chopped

In a large saute pan, cook the mushrooms until they have released most of their moisture but have not browned, about 5 minutes. Puree the mushrooms in a food processor. In another saute pan, heat 1/2 the olive oil over medium-low heat. Add the onions and saute, until well caramelized, about 20 minutes. Stir in the mushroom puree and cook for 3 minutes. In a separate pan, heat the remaining olive oil and add the barley. Stir constantly until the barley is an even amber color. Add the barley and the bay leaf to the onion mixture. Stir in the stock and cook at a low simmer for 45 minutes. Whisk in the miso paste, shiitake mushrooms, and chopped scallions just prior to serving.

Makes 6 servings

NOTE:With just a few flavorful ingredients, you too can make a soup that the diners of the Verbena Restaurant have come to enjoy. Diane Forley

JENN'S LOWER FAT NOTE: To lower the fat from this recipe saute the onions and the barley with no oil but use 2 tbsp of the stock in each the onions and 2 tbsp in the barley. Follow the rest of the recipe.

Sent by: Cory -Shared by: Jennifer Hall

NOTES : Per serving: 303.8 cal, 12.2g (35%) fat, 6.2g fibre, 1642mg sodium

Per serving(using lower fat note): 224.3 cal, 3.2g (12.4%) fat, 6.2g fibre, 1642mg sodium

Per serving: 5.85 points

Per serving(using lower fat note): 3.51 points