Mushroom barley soup

Mushroom barley soup

Ingredients/Components

• cornstarch - 2 Tbsp
• water - 2 Tbsp
• pepper - 1/8 tsp
• snipped fresh parsley - 1 Tbsp
• Worcestershire sauce - 1/2 tsp
• chopped onion - 1/2 c
• cloves garlic, minced - 2 item
• shredded carrot - 1/2 c
• dried basil, crushed - 1 tsp
• sliced fresh mushrooms - 2 c
• beef broth
• quick cook barley - 2/3 c

How to make mushroom barley soup:

In a large saucepan, bring beef broth to boiling. Stir in barley, onion, garlic, basil, Worcestershire sauce and pepper. Cover and simmer 10 minutes or until barley is nearly tender. Stir in mushrooms and carrot. Simmer for 5 more minutes.

Meanwhile, in a small bowl, combine cornstarch and water. Stir into saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Sprinkle with parsley.

Recipe categories: Low protein, Soups & stews, Pasta, rice and grains.