Mushroom-Barley Soup
This nutritious mushroom-barley soup is even more flavourful if made ahead of time and reheated just before serving.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings | Prep Time |
| 4servings | 10minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
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 tsp black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Mushroom-barley soup variations: For a slightly sharper taste, replace carrots with 2 sliced celery stalks and 1/2 red bell pepper, cored, seeded and chopped.
