Mushroom Barley Soup
Makes:
4 servings
Prepare this hearty soup with vegetable broth if you desire it to be vegetarian or vegan.
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 medium onion, chopped
- 2 medium celery stalks, sliced thin
- 2 medium carrots, peeled and sliced thin
- 2 cups mushrooms, sliced
- 1 cup potatoes, cut into pieces
- 1/2 cup quick cooking barley
- 1 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 3 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon fresh parsley, chopped
Directions
- Wash hands with soap and water.
- Heat oil in large soup pot over high heat. Sauté onion, celery, carrots, and mushrooms until golden, about 4 minutes.
- Add the rest of the ingredients except for the parsley and bring to a boil.
- Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
- Sprinkle parsley on top of soup and serve hot.
Cooking Demo II
Food and Health Communications, Inc.
