Mushroom and Barley Soup



Exported from MasterCook II



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Low-Cal Soups



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 1/2 cups Beef Broth

2/3 cup Quick-cooking Barley

1/2 cup Chopped Onion

2 Cloves Garlic -- minced

1 teaspoon Dried basil -- crushed

1/2 teaspoon Worcestershire sauce

1/8 teaspoon Pepper

2 cups Sliced fresh Mushrooms

1/2 cup Shredded carrot

2 tablespoons Cornstarch

2 tablespoons Water

1 tablespoon Snipped fresh parsley



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.



Add extra water if you cook barley in broth. We are going to try adding
other vegetables

and make it a barley and vegetable concoction. We added extra water also.



Very good with dumplings on top also.