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The Six O'Clock Scramble by Aviva Goldfarb

This meatless adaptation of the classic soup takes a while to cook, but my testers convinced me it is worth including in the Scramble because it is so healthy, delicious, and plentiful (we ate it for lunch all week). You can take half to a friend in need, or freeze some for a busy night. To halve the cooking time, use quick-cooking barley or soak regular barley in clean water overnight before cooking. Serve the soup with a loaf of bread and a Waldorf Salad.
Prep + Cook = 30-60 minutes
10 servings

• 1 cup pearl barley (use quick-cooking if your market carries it)
• 3 boxes (32 ounces each) chicken or vegetable broth
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 1/2 pounds (24 ounces) sliced fresh mushrooms
• 2 celery stalks, thinly sliced
• 1/2 teaspoon garlic powder
• 3 carrots, peeled and thinly sliced
• 3 tablespoons sherry

Rinse the barley in cold water (or drain the pre-soaked barley). Combine the broth and barley in a large pot and bring it to a boil. Reduce the heat and simmer it for 40 minutes, stirring it occasionally (If you are using quick-cooking barley or you presoaked the barley, check if it's nearly tender after 10 to 20 minutes.)

Meanwhile, in a large heavy skillet, heat the oil over medium-high heat. Add the onions and saute them until they are slightly browned, about 5 minutes. Add the mushrooms, celery, and garlic powder and saute them until the mushrooms are softened, about 15 more minutes.

After the barley has simmered for 10 to 40 minutes (see note above), add the mushroom-onion mixture and carrots to the soup. Simmer it for 10 to 15 minutes (make sure the barley is tender to the bite). If the soup is too thick, add up to 1 cup of water. Stir in the sherry, warm the soup through, and serve it immediately

Nutritional Information per serving:
Calories 140
Total Fat 4.5g, 7%
Saturated Fat. 5g, 3%
Cholesterol 0mg, 0%
Sodium 45mg, 2%
Total Carbohydrate 22g, 7%
Dietary Fiber 5g, 20%
Protein 5g
Sugar 4g



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