Mushroom and barley soup

4 servings

Ingredients

Quantity Ingredient
5½ cup Beef Broth
½ cup Chopped Onion
1 teaspoon Dried basil, crushed
⅛ teaspoon Pepper
½ cup Shredded carrot
2 tablespoons Water
⅔ cup Quick-cooking Barley
2 xes Cloves Garlic, minced
½ teaspoon Worcestershire sauce
2 cups Sliced fresh Mushrooms
2 tablespoons Cornstarch
1 tablespoon Snipped fresh parsley

Directions

In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered, for 5 minutes more.

Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

********************************************************** Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg cholesterol, 1090 mg sodium, 467 mg potassium.

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