Creamy Mushroom Barley Soup |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Taken from the Campbell's web site a few years back. Haven't tried it yet, but it's real simple and it's just doctoring up their canned soup to make it more homemade. Ingredients:
2 tablespoons butter |
1 cup mushroom, sliced |
1 onion, chopped |
1/3 cup barley, cooked |
1 (26 ounce) can fat-free cream of mushroom soup |
3 cups water |
1/4 teaspoon dried thyme leaves, crushed |
1/4 teaspoon pepper |
chopped fresh parsley |
Directions:
1. Melt butter in saucepan.
2. Add mushrooms and onion and cook until tender.
3. Add barley and cook until lightly browned.
4. Add soup, water, thyme and pepper.
5. Heat to a boil.
6. Cover and cook over low heat 40 minutes or until barley is done.
7. Garnish with parsley.
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