Mushroom Barley Soup
1 tablespoon oil 1 onion (chopped) 2 celery stalk (sliced thin) 2 carrot (peeled and sliced thin) 2 cups mushroom (sliced) 1⁄2 cup barley, quick cooking 1 teaspoon garlic powder 1⁄2 teaspoon thyme (ground) 3 cups chicken broth (low sodium) 2 cups water 1 tablespoon parsley (chopped fresh)
1. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes.
2. Add the rest of the ingredients except for the parsley and bring to a boil.
3. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
4. Sprinkle parsley on top of soup and serve hot.
Per recipe: $3.75
Per serving: $0.94
Food and Health Communications, Inc., Cooking Demo II, p.155
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