B
ButterSticks
Guest
This soup tastes like it simmered for hours, but with quick-cooking barley it's ready in 30 minutes.
2 TBL veg oil
8 oz sliced mushrooms (one of those pre-sliced packages)
1 small onion finely chopped
1 carrot finely chopped
1 rib celery finely chopped
2 cups of vegetable broth
2 cups water
1/2 cup quick cooking barley
freshly ground pepper
In a large pot heat oil over medium heat until hot. Add mushrooms, onion, carrot and celery; cook 10 minutes or until tender and mushroom juices have evaporated.
Add broth and water, barley and pepper and simmer for 15 minutes or until barley and veggies are tender, stirring occasionally.
I could not find quick-cooking barley, so I boiled it in water while the mushrooms where sautéing and then added the barley with the water to the mix.
2 TBL veg oil
8 oz sliced mushrooms (one of those pre-sliced packages)
1 small onion finely chopped
1 carrot finely chopped
1 rib celery finely chopped
2 cups of vegetable broth
2 cups water
1/2 cup quick cooking barley
freshly ground pepper
In a large pot heat oil over medium heat until hot. Add mushrooms, onion, carrot and celery; cook 10 minutes or until tender and mushroom juices have evaporated.
Add broth and water, barley and pepper and simmer for 15 minutes or until barley and veggies are tender, stirring occasionally.
I could not find quick-cooking barley, so I boiled it in water while the mushrooms where sautéing and then added the barley with the water to the mix.