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I got this recipe via email..haven't tried it yet, but it sounds good.

-Holli in Orlando

MUSHROOM BARLEY SOUP                         
This soup recipe couldn't be quicker. It creates a nice light broth 
and has a wonderful mushroom taste. It makes the perfect autumn lunch 
recipe; serve with a nice loaf of bread. 

1 pound mushrooms, sliced 
2 medium carrots, peeled and shredded 
1 small tomato, peeled and cut into quarters 
2 stalks of celery, chopped 
1/2 cup barley  
4 sprigs of parsley, minced 
salt and pepper to taste 
2 1/2 cups of water  
2 cups vegetable broth 

In a large saucepan, combine all the ingredients. Bring the mixture to 
a boil, reduce the heat, and allow it to simmer for 1 hour. Serve.