Barley Soup/Krupnik

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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.

Ingredients

        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.

Instructions

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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