Great Soup, We use the broth left from Beef on Weck.
Tim

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.


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