Vegetable beef barley soup

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
2 teaspoons Garlic; crushed
1 medium Onion; diced
2 Celery stalks; diced
2 Carrots; diced
2 cups Sliced mushrooms
3½ cup Beef stock; approximately
⅓ cup Barley; either pot or pearl
2 smalls Potatoes; peeled and diced
4 ounces Stewing beef; diced
2 tablespoons Fresh parsley; chopped

Directions

Recipe by: Rose Reisman Brings Home Light Cooking In a large nonstick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms for about 10 minutes until tender. Add stock, barley, potatoes and beef; cover, reduce heat and simmer for approximately 50 minutes or until barley and potatoes are tender, stirring occasionally. Add more stock if it is too thick. Serve sprinkled with parsley.

Nutrition Analysis: 240 calories, 13g protein, 32g carbohydrate, 6g fat, 14mg cholesterol, 610mg sodium.

Serves: 4 Posted by: Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie Carlson

From: Debbie Carlson Date: 09-27-95 (10:52) (159) Fido: Cooking

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