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Mushroom and Barley Soup




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




2 14-oz. cans beef broth
3/4 cup quick-cooking barley
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon snipped fresh basil or 1 teaspoon dreid basil, crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
3 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon snipped fresh parsley
2-1/2 cups water


Recipe



1. In a large saucepan bring beef broth and the 2 1/2 cups water to boiling. Stir in barley, onion, garlic, dried basil (if using), Worcestershire sauce, and pepper. Cover and simmer 5 minutes. Stir in mushrooms and carrot. Simmer, covered, about 5 minutes more or until barley is tender.
2. Meanwhile, in a small bowl combine cornstarch and the 2 tablespoons water; stir into saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in fresh basil, if using. Sprinkle with parsley. Makes 4 servings.