Mushroom Barley Soup
Serves 4-6 people.
* Adapted from Ultimate Cookbook, Readers Digest
Ingredients:
• 2 large yellow onions, chopped
• 2 carrots, peeled and chopped
• 225 g mushrooms, sliced thin
• 1 large raw potato, chopped
• 2 T. olive oil
• 1 medium-sized zucchini, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup tinned, crushed tomatoes
• 1 bay leaf
• 1/2 cup medium pearl barley
• 4 cups low-sodium beef broth
• 1/4 tsp. black pepper
• Salt to taste
• 1/2 tsp. marjoram
• Squirt of Worcestershire sauce
* Adapted from Ultimate Cookbook, Readers Digest
Ingredients:
• 2 large yellow onions, chopped
• 2 carrots, peeled and chopped
• 225 g mushrooms, sliced thin
• 1 large raw potato, chopped
• 2 T. olive oil
• 1 medium-sized zucchini, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup tinned, crushed tomatoes
• 1 bay leaf
• 1/2 cup medium pearl barley
• 4 cups low-sodium beef broth
• 1/4 tsp. black pepper
• Salt to taste
• 1/2 tsp. marjoram
• Squirt of Worcestershire sauce
In a large heavy saucepan over medium-high heat add oil and once heated, add onions, carrots, potato, and pepper. Sauté for a few minutes until onion is starting to look translucent.
Next add barley, marjoram, Worcestershire sauce, salt, pepper, bay leaf and broth and turn down to simmer, partly uncovered for 20 minutes. Add zucchini and crushed tomatoes and continue simmering, uncovered for another 15 minutes or until barley is tender. Serve and enjoy!
Next add barley, marjoram, Worcestershire sauce, salt, pepper, bay leaf and broth and turn down to simmer, partly uncovered for 20 minutes. Add zucchini and crushed tomatoes and continue simmering, uncovered for another 15 minutes or until barley is tender. Serve and enjoy!