Mushroom and Barley Soup

Discussion in 'Food and nutrition' started by Tim Bowley, Mar 9, 2004.

  1. Tim Bowley

    Tim Bowley Guest

    This is a soup that we make often and often add other
    ingredients. Tim

    Mushroom and Barley Soup

    Exported from MasterCook II

    Recipe By : Serving Size : 4 Preparation Time :0:00
    Categories : Low-Cal Soups

    Amount Measure Ingredient -- Preparation Method --------
    ------------ -------------------------------- 5 1/2 cups
    Beef Broth
    2/3 cup Quick-cooking Barley
    3/2 cup Chopped Onion 2 Cloves Garlic -- minced 1
    teaspoon Dried basil -- crushed
    4/2 teaspoon Worcestershire sauce
    5/8 teaspoon Pepper 2 cups Sliced fresh Mushrooms
    6/2 cup Shredded carrot 2 tablespoons Cornstarch 2
    tablespoons Water 1 tablespoon Snipped fresh parsley

    In a large saucepan, bring beef broth to boiling, Stir in
    barley, onion, garlic, basil, Worcestershire sauce, and
    pepper. Cover and simmer about 10 minutes or till barley is
    nearly tender. Stir in mushrooms and carrot. Simmer,
    covered, for 5 minutes more. Meanwhile, in a small bowl
    combine cornstarch and water; stir into saucepan. Cook and
    stir 2 minutes more. Sprinkle with parsley.

    Add extra water if you cook barley in broth. We are going to
    try adding other vegetables and make it a barley and
    vegetable concoction. We added extra water also.

    Very good with dumplings on top also.

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