Creamy Mushroom Soup
2 cups chopped onions (2 medium ones)
3-4 cloves garlic, minced
1/4 cup uncooked pearl barley
1/4 teaspoon ground nutmeg
1 1/2 pounds white mushrooms, wiped clean, stems trimmed (wipe them with a damp towel, don't wash them under water, they will retain too much liquid and lose water)
8 cups vegetable broth
1/4 cup sherry (I don't know if this is a no-no for the McD diet...)
1/2 cup chopped parsley
salt and pepper to taste
I dearly love soups, especially creamy, thick soups which, of course, are loaded with fat and calories. But here's a soup recipe I just love with a nice velvet consistency but without dairy and any added fat.
Saute onions and garlic in a large heavy pot in water or sherry. Add barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms, broth and sherry. Bring to a boil, reduce head and simmer for 40 minutes. Add parsely and cool soup slightly. Puree soup in batches in a food processor or blender until very smooth. Return to the pot and season with salt and pepper. Reheat and serve garnishe'd with more sliced mushrooms.