"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lentil Barley Soup Recipe

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This recipe for Lentil Barley Soup, by , is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Burkhart
Added: Monday, May 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp. butter
1 (49 1/2 oz.) can chicken broth
3 medium carrots, chopped
1/2 c. dry lentils
1 1/2 tsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
1 c. cubed chicken, cooked
1/2 c. quick-cooking barley
2 medium fresh mushrooms, chopped
1 (28 oz.) can crushed tomatoes, undrained

Directions:
Directions:
In a soup kettle, saute onion and garlic in butter until tender. Add the broth, carrots, lentils, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add the chicken, barley, and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley, and carrots are tender. Add the tomatoes and heat through.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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