Mushroom-Barley Soup
This nutritious mushroom-barley soup is even more flavourful if made ahead of time and reheated just before serving.
Ingredients
2 large yellow onions, chopped
3 carrots, peeled and sliced
225 g mushrooms, sliced thin
4 cups low-sodium beef broth
1/4 cup parsley, chopped
1/2 cup medium pearl barley
1/4 teaspoon black pepper
3 carrots, peeled and sliced
225 g mushrooms, sliced thin
4 cups low-sodium beef broth
1/4 cup parsley, chopped
1/2 cup medium pearl barley
1/4 teaspoon black pepper
Directions
Preparation time: 10 minutes
Serves 4
- In a large heavy saucepan over medium-high heat, combine onions, carrots, mushrooms, broth, parsley, barley and pepper. Bring to boil, reduce heat and simmer, partly covered, 40 minutes or until barley is tender.
Preparation time: 10 minutes
Serves 4
The Ultimate Soup Cookbook, Reader's Digest
When I print the recipes it provides the nutrional value information
I have not made this soup yet, but would appreciate it if the receipes in this site had nutritional values. I feel it's very important to know what we are eating.
Once again. Where is the nutritional info???
Same thing with the vegetable couscous with wild blueberries.
This is a health website after all.
I made this soup this morning and it is really very good. Hearty and filling, yet light at the same time. This is one soup recipe that I will be making often this fall and winter.