 |
Mushroom-Barley Soup Recipe | |
Soup | |
|
Ingredients:
2 large yellow onions, chopped3 medium-sized carrots, peeled and sliced 1/2 pound mushrooms, sliced thin 4 cups low-sodium beef broth 1/2 cup chopped parsley 1/2 cup medium-sized barley 1/4 teaspoon black pepper
Directions:
Place all the ingredients in a large heavy saucepan and bring to a boil over moderately high heat-about 4 minutes. Adjust the heat so that the mixture bubbles gently, and simmer, partly covered, for 40 minutes or until the barley is tender.Serves 4.
| |