Search Recipes
Mushroom Barley Soup
Makes 4 Servings
Ingredients
Mushroom Barley Soup
| 1 tablespoon Oil |
| 1 Onion |
| 2 Celery stalk (sliced thin) |
| 2 Carrot (peeled and sliced thin) |
| 2 cups Mushroom (sliced) |
| ½ cup Barley, quick cooking |
| 1 teaspoon Garlic powder |
| ½ teaspoon Thyme (ground) |
| 3 cups Chicken broth (low sodium) |
| 2 cups Water |
| 1 tablespoon Parsley (chopped fresh) |
Mushroom Barley Soup Directions
- 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.
Notes
Source: Food and Health Communications | Mushroom Barley Soup, Inc., Cooking Demo II.
