Monday, January 29, 2007

Mushroom, Bean and Barley Soup

2 cans vegetable broth
1/2 cup evaporated milk
2 tbsp half and half
1 tsp dried parsley
1/2 tsp black pepper
6 cups fresh mushrooms (mix of white and crimini)
1 can cannellini beans
1 onion
6 oz frozen egg noodles
1 tsp olive oil

Drain and rinse beans in a colander and set aside. Chop onion and slice mushrooms. Heat oil in a nonstick saucepan over medium heat and saute onions until softened, about 5 minutes. Add mushrooms and continue to cook about 5 minutes more. Add broth, milk, half and half, barley, beans, noodles, and parsley. Cover and simmer until barley and noodles are tender, about 20 minutes. Season with black pepper. About 4 servings.

This recipe originally came from ediets. The original recipe (for one serving) follows and is only about 350 calories per serving.
2 cups vegetable broth
1/2 cup evaporated nonfat milk
2 oz barley
1 tsp dried parsley
1/2 tsp black pepper
4 cups fresh mushrooms
1/2 cup canned white beans
1/2 small onion
1/2 tbsp olive oil

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