Date: Fri, 9 Jun 1995 08:51:53 -0400 (EDT)
From: kelly roddy <kroddy@falcon.bgsu.edu>

from the May 1995 issue of Cooking Light

TWO-TOMATO SOUP WITH BARLEY

2 cups sliced mushrooms
1/2 cup chopped onion
3 cups water (could substitute veg. broth for extra flavor, I think)
2 tbs diced sun-dried tomato, packed without oil
1 tsp brown sugar
1/4 tsp salt
1/4 tsp hot sauce (I used a habanero sauce and probably added at least 1 tbs)
1/8 tsp ground allspice
1/8 tsp pepper
1 (14.5 oz) can no-salt-added whole tomatoes, undrained and chopped
1/3 cup uncooked quick-cooking barley

Heat a large saucepan over medium-high heat. (I used cooking spray 
and little splash of white wine.) Add mushrooms and onion, and saute 4 
minutes or until tender. Add water and next 7 ingredients (water through 
canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 
minutes. Add barley; cover and cook 10 minutes or until barley is tender. 
Yield: 4 servings (serving size 1 1/4 cups).

kwvegan vegan