Mushroom And Barley Soup
|Beef broth||5 1⁄2 Cup (88 tbs)|
|Quick cooking barley||2⁄3 Cup (10.67 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||1 Teaspoon, crushed|
|Worcestershire sauce||1⁄2 Teaspoon|
|Mushrooms||2 Cup (32 tbs), sliced (fresh)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon (fresh)|
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 till slightly thickened and bubbly.
Cook and stir 2 minutes more.
Sprinkle with parsley.