This week on The Dish, we cook a vegetarian Crockpot recipe from Suzanne Blewett in Nelson. Have a listen to the interview:
Mushroom Barley Soup
6 cups water
1 onion chopped
1 potato diced
2 stalks celery with tops diced
2 carrots chopped
1/2 cup chopped parsnip, rutabaga or turnip
1/2 cup tomato pieces, puree or juice
1/4 cup dried lima beans
1/4 cup dried split peas ( yellow)
1/4 cup barley
1/4 cup brown rice
1/4 cup dried mushrooms
1 tablespoon oil
1 teaspoon salt
1 tablespoon fresh dill or parsley
Combine all ingredients. Start on high heat and then reduce to low until very tender.
adjust salt and pepper to taste.
Serve plain or with yogurt.
great with biscuits or crackers and cheese.
Left overs make a good casserole.
Top with cheese and bake
Links to past crock-pot recipes:
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