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Barley Mushroom Soup

the.instructor's picture
Ingredients
  Italian sausages 1⁄2 Pound
  Onion 1⁄2 Pound, peeled and chopped (1 Onion)
  Carrots 1⁄2 Pound, peeled and chopped (2 Carrots)
  Mushrooms 1⁄2 Pound, rinsed, discolored stem ends trimmed, and thinly sliced
  Roma tomato 4 Ounce, rinsed, cored, and chopped (1 Roma Tomato)
  Fat skimmed beef broth 6 Cup (96 tbs)
  Quick cooking barley 3⁄4 Cup (12 tbs)
  Frozen chopped spinach 10 Ounce (1 Package)
  Sour cream/Nonfat yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Remove and discard casings from sausages. Crumble meat into a 4- to 5-quart pan. Add onion, carrots, mushrooms, and tomato.
2. Stir often over high heat until meat begins to brown and vegetables are limp, 10 to 12 minutes.
3. Add broth and barley; scrape up browned bits. Add spinach. Bring to a boil over high heat, stirring occasionally. Cover, reduce heat, and simmer, stirring occasionally, until barley is tender to bite, about 10 minutes.
4. Ladle soup into bowls and add dollops of sour cream and salt and pepper to taste.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Mushroom

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