Mushroom and Barley Soup

If you like the flavor of a more earthy mushroom, use a combination of regular and wild mushrooms, such as cepe, shiitake, or chanterelle.

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  • Makes: 4 servings
  • Prep: 12 mins
  • Cook: 18 mins

Mushroom and Barley Soup

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Directions

  1. In a large saucepan bring beef broth and the 2 1/2 cups water to boiling. Stir in barley, onion, garlic, dried basil (if using), Worcestershire sauce, and pepper. Cover and simmer 5 minutes. Stir in mushrooms and carrot. Simmer, covered, about 5 minutes more or until barley is tender.
  2. Meanwhile, in a small bowl combine cornstarch and the 2 tablespoons water; stir into saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in fresh basil, if using. Sprinkle with parsley. Makes 4 servings.
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Nutrition Facts (Mushroom and Barley Soup)

  • Per serving:
  • 179 kcal ,
  • 1 g fat
  • 1 mg chol. ,
  • 1090 mg sodium ,
  • 36 g carb. ,
  • 8 g pro.
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