Quick Mushroom Barley Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 7 |
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From PDQ Vegetarian Cookbook...a cookbook that has easy, fast recipes, many vegan. Uses a lot of convenience items, like pre-sliced veggies. Good when you just don't have time to fuss, but want to make a good meal. Ingredients:
1 1/2 tablespoons extra virgin olive oil |
1/2 cup frozen chopped onions |
1/2 cup frozen chopped green pepper |
1 (8 ounce) package pre-sliced fresh white mushrooms |
1 teaspoon refrigerated bottled garlic |
2 (14 ounce) cans low sodium vegetable broth |
2 1/2 cups water |
1 teaspoon dried crumbled thyme leaves |
salt & freshly ground black pepper, to taste |
Directions:
1. In a medium stockpot, heat oil over medium heat.
2. Add onion and green pepper, cook, stirring, until softened and thawed, about 3 minutes.
3. Add mushrooms and garlic and cook, stirring often, until mushrooms begin to release their liquids (about 3 minutes).
4. Add broth, water, barley, thyme, salt and pepper.
5. Reduce heat, cover, and simmer 45 minutes (or until barley is tender), stirring occasionally.
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