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Mushroom And Barley Soup

Diet.Chef's picture
Mushroom and Barley Soup have a good taste. The mushrooms, cornstarch and beef broth gives a good impact to the taste of Mushroom and Barley Soup. The Mushroom and Barley Soup can be taken before any main course for a good start.
Ingredients
  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
  Pepper 1⁄8 Teaspoon
  Mushrooms 2 Cup (32 tbs), sliced (fresh)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Snipped parsley 1 Tablespoon (fresh)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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