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Mushroom and Barley Soup Recipe
5 1/2 cups beef broth
2/3 cup quick-cooking barley
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 tablespoon cornstarch
2 tablespoons water
1 tablespoon snipped fresh parsley
In a large saucepan bring the beef broth to boiling.
Stir in the barley, onion, garlic, basil, Worcestershire sauce,
Cover and simmer for about 10 minutes or untill the barley
is nearly tender.
Stir in the mushrooms and the carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl, combine the cornstarch and water; stir into a saucepan.
Cook and stir untill slightly thickened and bubbly.
Cook and stir for 2 minutes more.
Sprinkle with parsley.
Yield: 4 servings
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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