Susan Feliciano Recipe

Barley Vegetable Soup

By Susan Feliciano frenchtutor


I was looking for ways to fix barley, and found this delicious soup recipe on the back of the package. I dressed it up a little, so I have put my additions in parentheses, like this:
(2 tablespoons fresh basil leaves, shredded)


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

1/2 c
barley
2 qt
vegetable or meat stock, or canned broth
1/2 c
diced carrots
1/2 c
diced celery
1/2 c
diced onion
1/2 lb
fresh sliced mushrooms (cremini mushrooms)
salt and pepper to taste
(2 tablespoons fresh basil leaves, shredded)
(2 cloves minced garlic)
(1 tsp ground turmeric)
1 small
package frozen mixed vegetables (optional)
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Wash barley and drain. Add to stock in a large soup pot and cook over medium heat about 1 hour.
2
Add all other ingredients except mushrooms (and frozen vegetables), and continue cooking for about 20 minutes. Then add mushrooms (and frozen vegetables if desired). Cook over low heat another 15 minutes. Taste and adjust seasonings.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy
Hashtag: #whole_grains