Barley Soup/Krupnik


Barley Soup/Krupnik
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 10¾ -oz. cans (about 6 cups) beef or vegetable broth

        ½ tbsp. dried parsley flakes

        ½ tbsp. dill weed

        2 or 3 fresh mushrooms

        1 tsp. butter or margarine

        ¼ c. pearl barley.


Step 1:
Peel potato and carrot and cut into bite-sized pieces.

Step 2:
Put all but ¾ 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.

Step 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.

Step 4:
Add barley mixture to kettle and simmer for about 45 minutes, or until barley is tender.

Step 5:
Serve hot.*

*For a special treat, stir in ¼ c evaporated skim milk just before serving.This makes a rich and creamy soup that is still low in fat.

Food: Barley Soup/Krupnik

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