Mushroom and Barley Soup



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* Exported from MasterCook II *



Mushroom and Barley Soup



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

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.

************************************************** ******** Per serving: 179
calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg cholesterol, 1090
mg sodium, 467 mg potassium.



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This page was last modified on Saturday, March 16, 1996

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