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.
Peel potato and carrot and cut into bite-sized pieces.
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.
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.
Add barley mixture to kettle and simmer for about 45 minutes, or until barley is tender.
*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