Mushroom Barley Soup

By mahto

Ingredients

• SERVINGS: 3
• 2 c plain rice milk
• 2 Tbsp barley flour
• 1 c cooked barley
• 1 4-oz can mushrooms, including liquid
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Pinch each: dried marjoram, sage, thyme, dill weed

Preparation

Step 1

1. PLACE rice milk and barley flour in a blender. Blend on high speed for a few seconds. Add cooked barley and blend on high for about 10 seconds, or until barley is chopped coarse.
2. ADD mushrooms with their liquid. Blend just enough to coarse-chop mushrooms.
3. TRANSFER the blended mixture to a medium-size saucepan and add all theremaining ingredients. Cook over medium heat-stirring often-for about 5 minutes, or until the soup is hot and somewhat thickened.

NUTRITION (per serving) 76 cal