Displaying mushroom and barley soup recipe


5 1/2 cups vegetable broth
2/3 cup quick-cooking barley
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 tablespoon 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 till slightly thickened and bubbly. cook and stir 2 minutes more. Sprinkle with parsley.

Yield: 4 servings
Calories: 179
Fat: 1 gram
Cholesterol: 1 mg
Sodium: 1090

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