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Mushroom and Barley Soup
Current number of recipes: 573

Mushroom and Barley Soup

by GoodCarbs on December 18, 2010


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6 cups defatted beef stock or low-sodium broth
1 carrot, thinly sliced
1 celery rib, thinly sliced
1 small onion, finely chopped
3/4 pound white button mushrooms, thinly sliced
1/2 cup barley
Salt and freshly ground pepper

In a large saucepan, combine the beef stock with the carrot, celery, onion, mushrooms and barley and season with salt and pepper. Bring to a boil, cover partially and cook over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper.

Serves 4.

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