Mushroom Barley Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 2 | md | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 1 | lb | Mushrooms; sliced, (6 cups) |
| 1 1/2 | tb | All-purpose flour |
| 6 | c | Red.sod. chicken broth or vegetable broth |
| 1/2 | Butternut squash;peeled and diced, (1-1/2 cups) | |
| 1 | Red bell pepper ; diced | |
| 1 | c | Quick cooking barley |
| 1/4 | c | Medium-dry sherry |
| 4 | tb | Chopped fresh dill |
| Salt and pepper to taste | ||
| 1/2 | c | Reduced fat sour cream or plain yougart |
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