Guest guest Posted April 2, 2003 Report Share Posted April 2, 2003 BARLEY SOUP1 medium potato1 carrot4 (10 3/4 oz.) cans vegetable broth (about 6 c.)1/2 tbsp. dried parsley flakes1/2 tsp. dill weed3 fresh mushrooms (optional)1/4 cup pearl barley1 tsp oilPeel potato and carrot and cut into bite size pieces. Put all but 3/4 cup broth into a large kettle. Add potato, carrot, parsley flakes, and dill weed - bring to a boil. Reduce heat to low and cover. Meanwhile, clean and slice mushrooms. Heat oil in skilletover medium heat. Add barley and mushrooms and saute 1 to 2minutes. Add remaining broth and simmer 5 to 7 minutes.Add barley mixture to kettle and simmer for about 45 minutes oruntil barley is tender. Serve soup hot with crusty bread. "The spirit of hospitality can thrive in the humblest circumstances. It's a matter of opening our lives to others. . .giving them the best we have to offer, but never allowing elaborate preparations to substitute for the sharing of the spirit of true hospitality." ~Emelie Barnes http://www.Christian-Vegan-Cookinghttp://www.AllNaturalSweetenerRecipeshttp://www.VeganMenusforHealthyLivinghttp://www. Quote Link to comment Share on other sites More sharing options...
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