How to Make Mushroom Barley Soup - Healthy & DELICIOUS

This scrumptious recipe earned me the Grand Prize in a tri-county cook-off. It's chock-full of fiber, virtually fat-free, and hearty and filling . . . not to mention delicious!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb. fresh mushrooms, cleaned and sliced
• 1 large carrot, sliced thin
• 1 stalk celery, sliced
• 1 large onion, sliced thin
• 1/2 cup pearl barley
• 4 cups fat-free chicken broth
• 1 can fat-free beef broth
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• Few drops of Tabasco sauce (Optional)
• Salt and pepper to taste

1. In a medium stock pot or Dutch oven, saute the first four ingredients (mushrooms, carrot, celery and onion), in a small amount of either broth. Cook over medium heat until most of the moisture has cooked out of the mushrooms, or about eight to ten (8-10) minutes.

2. Add the beef broth and chicken broth. Give your mixture a stir. Bring to a boil.

3. Stir in remining ingredients (the spices, bay leaf and barley). Return the soup to a boil. Then, reduce heat, and simmer until the barley is cooked and tender; about 45 minutes, or so. Serve the soup while steaming hot and enjoy! While this soup reheats well, it doesn't freeze well, so be sure to eat it within a day or so . . . not that it will be around for long!

Tips & Warnings

• This hearty soup is particularly delicious when served with bruschetta or toasted Italian bread.

[jaredsgirl]

on 1/12/2009 Mmmm, this sounds yummy. I'm going to have to try it!

[paint-it]

on 1/3/2009 Sounds delicious!