4.3/5
(6 Votes)
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
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