HotmailMushroom, Beef and Barley Soup
Chef Kathleen Daelemans shares a menu that will shorten your time over a hot stove. Here are the recipes
Kathleen DaelemansServes 6 to 8
INGREDIENTS
• 1/3 of meat and sauce
• 7 cups low sodium chicken, beef, vegetable stock or water
• 1 cup pearl barley
• 1 pound mushrooms, sliced
• 1 carrot, peeled and cut into medium dice
DIRECTIONS
Place meat, sauce and stock into a large soup pot over medium high heat, cover and bring to a boil. Add barley, mushrooms and carrots, cover and bring back to a boil. Immediately reduce to a simmer. Cook, covered, 30 to 35 minutes or until barley is tender. Serve immediately.
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