Mushroom and Barley Soup Recipe

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Ingredients

• 5 1/2 cups of beef broth
• 2/3 cups of quick-cooking barley
• 1/2 cups of chopped onion
• 2 cloves garlic, minced
• 1 teaspoon of dried basil, crushed
• 1/2 t Worcestershire sauce
• 1/8 t Pepper
• 2 c Sliced fresh Mushrooms
• 1/2 c Shredded carrot
• 2 T Cornstarch
• 2 T Water
• 1 T Snipped fresh parsley

Directions

1. In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot.
2. Simmer, covered, for 5 minutes more.
3. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan.
4. Cook and stir 2 minutes more. Sprinkle with parsley.

Servings: 4