Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Curried Mushroom Barley Soup Followup-To: rec.food.cooking Date: 5 Jan 2000 20:35:02 -0700 Organization: attcanada.net Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <05a701bf5624$6c8c2b00$14a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38690 CURRIED MUSHROOM BARLEY SOUP 2 tablespoons butter 1 cup sliced carrots 1 cup chopped onion 1 pound fresh mushrooms, sliced (about 5 cups) 8 ounces smoked ham, diced (about 1 1/2 cups) 4 to 5 teaspoons curry powder 2 cans (13 3/4 ounces each) ready-to-serve chicken broth 1 can (14.5-ounce) can stewed tomatoes 1/2 cup quick-cooking barley In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and curry powder; cook, stirring constantly, until curry is fragrant, 30 to 60 seconds. Stir in chicken broth, tomatoes, and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes. Servings: 4. Dancer^ co moderator of http://www.onelist.com/subscribe.cgi/healthy-recipes http://www.onelist.com/subscribe/DiabeticRecipes http://www.onelist.com/subscribe/AllRecipes -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.