|
|
MUSHROOM-BARLEY SOUP 2 Tbsp. vegetable oil 1 Tbsp. butter or margarine 1 1/2 c. chopped onions 1 c. coarsely shredded carrots 8 oz. fresh mushrooms, coarsely sliced (about 2 c.) 2 cans (10 1/2 oz. each) condensed beef broth 4 c. water 1 tsp. dried dill weed 1/8 tsp. pepper 1/2 c. medium barley Heat oil and butter in large pot over medium high heat. Add onions, carrots and mushrooms. Cook, stirring frequently, about 5 minutes until onions are tender. Stir in remaining ingredients except barley; bring to boil. Add barley, reduce heat; cover and simmer 40 minutes or until barley is tender. Makes 5 1/2 cups, enough for 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |