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Mushroom Barley Soup
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Description
A few simple ingredients combine to make one tummy-pleasing soup. Add a nice crusty bread on the side, and your meal is complete!
Ingredients
- 1 can (49 Oz.) Reduced-sodium Chicken Broth
- 2 whole Medium Carrots, Thinly Sliced
- 1 whole Medium Onion, Chopped
- 2 cloves Garlic, Minced
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ½ teaspoons Black Pepper
- 1-½ cup Medium Pearl Barley
- 2 cups Vegetable Juice Cocktail
- 1 can (14.5 Oz.) Diced Tomatoes, Undrained
- 12 ounces, weight Fresh Mushrooms, Thinly Sliced
Preparation
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)
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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.