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Iron-rich: Barley Soup

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      Title: IRON-RICH: BARLEY SOUP
 Categories: Soups
      Yield: 4 Servings
 
      1 tb Olive oil
      1    Onion, chopped
      3 c  Mushrooms, sliced
    3/4 c  Pearl barley
      6 c  Stock - veg or chicken
      2    Bay leaves
    1/4 ts Pepper
      3 c  Potatoes, diced
  1 1/2 c  Carrots, diced
    1/2 c  Parmesan, freshly grated, or
           -cheddar, shredded
    1/4 c  Fresh parsley, chopped
 
  In large sauce pan, heat oil over medium heat; cook onion, stirring
  often, for 2-3 minutes or until softened. Add mushrooms; cook,
  stirring often, for about 5 minutes or until softened. Add barley;
  cook, stirring, for 1 minute. Add stock, 2 cups of water, bay leaves
  and pepper; bring to boil. Reduce heat to medium-low; simmer,
  covered, for 1 hour.
  
  Add potatoes, carrots and salt to saucepan; return to boil. simmer
  over medium-low heat for 30 minutes or until vegetables are tender.
  Remove and discard bay leaves.
  
  Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan
  and parsley.
  
  Per serving: calories [about] 250 Protein [g] 5 fat [g]4 carbohydrate
  [g] 50 source of fibre: very high source of iron: good Source:
  Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
      [-=PAM=-]         PA_Meadows@msn.com
 
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