Gatherer's Soup - Morel and Barley with Wild Leek - 15g Carbs, 3g Fiber - 3 pts plus
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
1 cup wild leeks -- well-washed and rinsed, chopped (1-1 1/2 cups, about 1 bunch)
1/4 cup butter
1 pound morel mushrooms -- sliced
1/2 cup pearl barley
6 cups "beef"- flavored stock
To season: -- Salt, pepper, and Worcestershire (vegetarian) to taste
Saute leeks in butter until limp and translucent.
Lower heat and add Mushrooms, stirring occasionally until lightly browned and liquid has cooked away.
Add barley, stirring to coat with mushroom mixture. Add about 2 cups stock and bring to a boil. Cover and cook until barley is tender, about 45 minutes.
Add remaining stock. Season with salt and pepper as needed. Add Worcestershire as needed.
Serves: 8
Author Note: Wild leeks fill the woods around the same time as morels and are much less elusive. What I like about this soup is that even if the morel harvest has been meager, the abundant leeks make you feel successful in your gathering. A wide variety of mushrooms may be substituted, in part or whole, for the morels.
Chupa Note: this is a great slow cooker recipe. Just put everything in the slow cooker. If you don't have time, don't bother sauteing the leeks. Just put everything in the slow cooker and let it cook. Eight hours on low, or 3 1/2 to 4 hours on high. If you don't have wild leeks, use domestic. If you don't have morel mushrooms, use a mix of mushrooms. I like to add some ground Aleppo red pepper and sour cream to serve.
Description: "3 pts plus"
Source: "The Rustic Gourmet"
S(Formatted by Chupa Babi): "Nov 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 6g Fat (44.3%
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 1657mg Sodium
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
1 cup wild leeks -- well-washed and rinsed, chopped (1-1 1/2 cups, about 1 bunch)
1/4 cup butter
1 pound morel mushrooms -- sliced
1/2 cup pearl barley
6 cups "beef"- flavored stock
To season: -- Salt, pepper, and Worcestershire (vegetarian) to taste
Saute leeks in butter until limp and translucent.
Lower heat and add Mushrooms, stirring occasionally until lightly browned and liquid has cooked away.
Add barley, stirring to coat with mushroom mixture. Add about 2 cups stock and bring to a boil. Cover and cook until barley is tender, about 45 minutes.
Add remaining stock. Season with salt and pepper as needed. Add Worcestershire as needed.
Serves: 8
Author Note: Wild leeks fill the woods around the same time as morels and are much less elusive. What I like about this soup is that even if the morel harvest has been meager, the abundant leeks make you feel successful in your gathering. A wide variety of mushrooms may be substituted, in part or whole, for the morels.
Chupa Note: this is a great slow cooker recipe. Just put everything in the slow cooker. If you don't have time, don't bother sauteing the leeks. Just put everything in the slow cooker and let it cook. Eight hours on low, or 3 1/2 to 4 hours on high. If you don't have wild leeks, use domestic. If you don't have morel mushrooms, use a mix of mushrooms. I like to add some ground Aleppo red pepper and sour cream to serve.
Description: "3 pts plus"
Source: "The Rustic Gourmet"
S(Formatted by Chupa Babi): "Nov 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 6g Fat (44.3%
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 1657mg Sodium
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat
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