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Recipe: Mushroom and Barley Soup (using beef broth and shredded carrots)

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MUSHROOM AND BARLEY SOUP

5 1/2 cups beef broth
2/3 cup uncooked quick cooking barley
1/2 cup chopped onion
Garlic cloves, minced, to taste
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon snipped fresh parsley (for garnish)

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 2 tablespoons water; stir into saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

Makes 4 servings
Source: The Meades
MsgID: 3156830
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Simmering Soup Recipes - 10-08-14 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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