Mushroom and barley soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | Beef Broth |
| ½ | cup | Chopped Onion |
| 1 | teaspoon | Dried basil, crushed |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Shredded carrot |
| 2 | tablespoons | Water |
| ⅔ | cup | Quick-cooking Barley |
| 2 | xes | Cloves Garlic, minced |
| ½ | teaspoon | Worcestershire sauce |
| 2 | cups | Sliced fresh Mushrooms |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Snipped fresh parsley |
Directions
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.
********************************************************** Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg cholesterol, 1090 mg sodium, 467 mg potassium.