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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. Itâs a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation. Ingredients:
1 large onion, chopped |
2 cups sliced fresh mushrooms |
1 tablespoon olive oil |
2 garlic cloves, minced |
7 cups reduced-sodium chicken broth |
2 cups water |
1/2 cup medium pearl barley |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Yield: 7 servings.
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