This hearty soup is easy to adapt according to your personal tastes and what you have on hand. Try adding celery, corn, peas, or other veggies for extra variety.
1 medium potato
1 carrot 4
4 10 3/4-oz. cans (about 6 cups) beef or vegetable broth
Half tbsp. dried parsley flakes
Half tbsp. dill weed
2 or 3 fresh mushrooms
1 tsp. butter or margarine
1/4 c. pearl barley
1. Peel potato and carrot and cut into bite-sized pieces.
2. Put all but æ c. broth into a large kettle. Add potato, carrot, parsley flakes, and dill weed and bring to a boil. Reduce heat to low and cover.
3. Meanwhile, clean and slice mushrooms. Melt butter in a skillet over medium heat. Add barley and mushrooms and sauté 1 to 2 minutes. Add remaining broth and simmer 5 to 7 minutes, or until mushrooms are soft.
4. Add barley mixture to kettle and simmer for about 45 minutes, or until barley is tender.
5. Serve hot.*
*For a special treat, stir in evaporated skim milk just before serving.This makes a rich and creamy soup that is still low in fat.
Home 
Latest images 
