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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This soup is a variation on one I found years ago in a health cookbook, says Laura Christensen from Bountiful, Utah. It tastes so good, no one can believe how low in fat and salt it is! We love it served in a bread bowl...or with oven-fresh corn muffins on the side. Ingredients:
6 cups sliced fresh mushrooms |
2 large onions, chopped |
1 cup chopped celery |
1 cup chopped carrots |
5 cups water, divided |
4 cups cooked medium pearl barley |
4 cups beef broth |
4 teaspoons worcestershire sauce |
1-1/2 teaspoons salt |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
1 teaspoon dill weed |
1 teaspoon dried oregano |
1/2 teaspoon salt-free seasoning blend |
1/2 teaspoon dried thyme |
1/2 teaspoon garlic powder |
Directions:
1. In a Dutch oven or soup kettle, combine the mushrooms, onions, celery, carrots and 1 cup water. Cook and stir over medium-high heat until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 10 servings.
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