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2 cans concentrated mushroom soup
In a little hot oil, sauté the mushrooms and onion and finely chopped carrot until softened.
Add the barley and cook until lightly browned.
Add the soup, water, Dairy Rich, dried mushroom liquid (strained well), thyme, and pepper and cook over low heat partially covered for approximately 45 minutes until barley is done. Taste for salt. Garnish with the dill and parsley.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 pint box sliced mushrooms
1 medium onion, chopped
1/2 ounce dried mushrooms, soaked in water to cover until softened, then chopped, liquid reserved
2 garlic cloves, chopped
1 cup uncooked barley, washed
1/2 tsp. garlic powder
1 carrot, peeled and chopped
1/4 cup fresh dill leaves
3 cups water
1 cup unsweetened Dairy Rich
1/4 tsp. dried thyme leaves
1/2 tsp. black pepper
Fresh parsley, chopped
Vegetable oil, for sautéing
This is an easy mushroom barley soup with the old fashioned, familiar taste and thick texture.