No Reviews
You must be logged in to post a review.
A few simple ingredients combine to make one tummy-pleasing soup. Add a nice crusty bread on the side, and your meal is complete!
In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45 to 55 minutes or until barley is tender.
Add remaining ingredients; cook for 10 to 15 minutes or until mushrooms are tender.
Makes about 2 3/4 quarts.
(Recipe adapted from The Best of Country Cooking 2000)
One Comment
Leave a Comment
You must be logged in to post a comment.
COchick on 10.28.2009
Mushrooms and barley together–2 of my favorite things! I am making this for dinner tonight. We have 8″ inches of snow on the ground so far today, and this soup along with a quick loaf of bread in the bread machine will be wonderful. Thanks.