"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

MUSHROOM BARLEY SOUP Recipe

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This recipe for MUSHROOM BARLEY SOUP, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 oz can chopped tomatoes with juice
1 quart water
4 cups fat free chicken or vegetable broth
1 onion sliced thinly & coarsely chopped
2 ribs of celery with leaves diced
1 tsp dried parsley
cup whole barley
cup navy beans
1 large carrot, sliced
1 lb mushrooms sliced
2 tsp. salt
2 tbs snipped fresh dill

Directions:
Directions:
In a large saucepan, combine the tomatoes, juice, water, onion, celery parsley
barley & beans. Bring to a boil. Simmer covered for 1 hours. Add the carrot,
mushrooms, salt & dill. Continue simmering until the carrot is tender (about
20 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs.

 

 

 

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