Mushroom, Squash and Barley Soup
| Yield: | 6 Servings |
| Categories: |
| 1 | tb | Olive Oil |
| 2 | md | Onions; Chopped |
| 3 | Cloves Garlic; Minced | |
| 1 | lb | Mushrooms; Sliced; (Approx. 6 cups) |
| 1 1/2 | tb | All-purpose Flour |
| 6 | c | Reduced Sodium Chicken or Vegetable Broth; De-fatted |
| 1/2 | Butternut Squash; Peeled and Diced; (Approx. 1 1/2 cups) | |
| 1 | Red Bell Pepper; Diced | |
| 1 | c | Quick-Cooking Barley |
| 1/2 | Medium-Dry Sherry ; (Non-Alcohol Sherry or Apple Juice for Substitution) | |
| 4 | tb | Fresh Dill; Chopped |
| 1/3 | c | Reduced Fat Sour Cream or Non-Fat Plain Yogurt; (Optional) |
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