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Barley Soup with Dill and Caraway Recipe
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To make Barley Soup with Dill and Caraway you will need
Ingredients
| 2 | cups | No-sodium chicken broth | | 1 | cup | Water | | 1 | can | (14 1/2-ounce) tomatoes including liquid | | 4 | ounces | Fresh mushrooms; sliced, (1 1/4 cups) | | 1/2 | cups | Medium pearl barley | | 1 | tablespoon | Instant minced onion | | 1 1/2 | teaspoons | Crushed dill weed | | 1/2 | teaspoons | Caraway seeds | | 1/4 | teaspoons | Sugar | | | Ground black pepper to taste | | 6 | ounces | Cooked ham; cut in bite-size pieces, (1 cup) |
Instructions
N
Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or
vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.
Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover
and microwave on high 12 to 15 minutes, or until barley is tender. Stir in
ham.
Serving suggestion: Top each serving with a dollop of sour cream, if
desired.
Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28
grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.
Enjoy your Barley Soup with Dill and Caraway
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Sun 27 Apr 2008
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