Mushroom Barley Soup Vegan

(Adapted from Follow Your Heart Soup Cookbook)

2 Points Per Serving

8 c. water (I used veg. broth)

2c (1 med) cubed russet potato

5 1/2 c (1 lb.) sliced mushrooms

3/4 c (1 lg.) carrot, diced

2 c (1 med.) chopped yellow onions

1 10 oz. pkg. frozen peas, partially thawed

2c celery, chopped

2-3 Tbsp. fresh lemon juice, to taste

3/4 c. pearl barley

2 T. butter (you could eliminate)

1/4 c tamari (I used 2 T.)

4 tsp. crumbled basil (I used the same amount dried dill weed instead)

1 T. granulated garlic

1 lge head cauliflower-3/4 c. diced stem and core, 3 c. bite-sized flowerettes (I used 1/2 of a very large cauliflower)

In a large pot, bring to a boil: water(or broth), mushrooms, onion, celery, barley, butter, and tamari. Reduce heat and add garlic and basil(dill). Simmer, covered, about 30 minutes. Stir occasionally. To prepare cauliflower, quarter head, then dice stem and core and break flowerettes into bite-sized pieces. Add diced cauliflower stem, potato, and carrot. Bring to a boil and then reduce heat and simmer until vegetables are tender (about 15 minutes). Add cauliflowettes. Simmer 10-15 minutes, or until just tender. Reduce heat to lowest level. Add peas and lemon juice and heat gently a few minutes until peas are bright green. Adjust seasonings to taste. Serve.

No serving size listed, I'm guessing 1 Cup

Per Serving: 133 Cal., 2.5 g. fat, 5 g. fiber, 5 g. Protein,

Shared by: Mary P