Quick Mushroom Barley Soup

Prepare this warming soup on a busy weeknight. Beans, vegetables, and barley cook in water and chicken broth in no time.

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Ingredients:

• 4 cups cold water
• 2 cans (14-oz.)chicken or vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• Salt and pepper to taste
• 2 carrots, finely chopped
• 2 stalks celery, chopped
• 2 medium onions, chopped
• 1/4 cup quick-cooking barley
• 1/2 bunch parsley, finely chopped
• 8 ounces white mushrooms, quartered

Method

In a soup kettle or Dutch oven, combine water, chicken broth, white beans, salt, pepper, carrots, celery, onions and barley. Bring to a boil and skim off the foam. Reduce heat to a simmer, cover and cook 10 minutes. Add mushrooms, cover and simmer 10 minutes. Adjust salt if needed, cover and simmer 5 minutes. Just before serving, stir in parsley. Note: If soup thickens too much on standing, thin with water and adjust seasoning.

Notes: Pearl barley is easy to find in supermarkets.

Number of servings: 6 to 8

Submitted By: Lilykyte2056679
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