Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------VEGETARIAN TIMES, MARCH 1993---------------------
2 c Red potatoes;diced Such as shitake or chanterel
1/2 c Barley;uncooked 3 c Mushrooms;sliced
4 1/2 c Vegetable stock 2 tb Fresh garlic;minced
1 c Dry white wine;or apple cidr 1 ts Dried basil
1/3 c Dry sherry;optional 2 tb Fresh parsley;minced
2 c Onion;thinly sliced 1/4 ts Cayenne
3 c Wild mushrooms;sliced Salt to taste

In a large stock pot, combine potatoes, barley and stock. Bring to a
boil over medium-high heat, then reduce heat to medium. Cook covered,
20 minutes, or until potatoes are very soft and barley is cooked.

While potatoes and barley are cooking, heat wine or apple cider and
sherry if desired in a heavy soup pot. Saute onion 10 minutes,
stirring frequently to avoid browning. Add mushrooms and garlic.
Continue cooking over medium-high heat until mushrooms begin to exude
moisture. Add potato-barley mixture. Heat through and add basil,
parsley, cayenne and salt.

Per serving: 185 cal; 4g prot; 0.1g fat; 35g carb; 0 chol; 369mg
sod; 5g fiber, 0% of calories from fat

Posted on GEnie Food Wine RT Apr 29, 1993 by J.DUCKETT1 [Kat]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook echo
Submitted By SYLVIA STEIGER On 04-30-95

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