Soups recipes

Mushroom and Barley Soup

Course : Soups
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

2 14 1/2 ounces beef broth or vegetable broth

3/4 cup quick-cooking barley

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoons snipped fresh basil

1 teaspoon dried basil, crushed

1/2 teaspoon Worcestershire sauce

1/8 teaspoon pepper

3 cups sliced fresh mushrooms

1/2 cup shredded carrot

2 tablespoons cornstarch

1 tablespoons snipped fresh parsley

Preparation / Directions:

1. Bring broth and 2 1/2 cups water to boiling in a large saucepan. Stir in the barley, onion, garlic, basil, Worcestershire sauce, and pepper. Simmer, covered for 5 minutes. Stir in mushrooms and carrot. Simmer 5 minutes more or till barley is tender. 2. Meanwhile, combine cornstarch and 2 tablespoons cold water; stir into soup. cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Sprinkle with parsley.

Mushroom and Barley Soup

Ingredients:

Preparation / Directions:

More Soups Recipes