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Categories:
chicken broth carrots onion garlic dried basil oregano black pepper barley vegetable juice cocktail tomatoes mushrooms
Viewed: 81 - Published at: 5 years agoIngredients
- 1 can (49 Oz.) Reduced-sodium Chicken Broth
- 2 whole Medium Carrots, Thinly Sliced
- 1 whole Medium Onion, Chopped
- 2 cloves Garlic, Minced
- 1/2 teaspoons Dried Basil
- 1/2 teaspoons Dried Oregano
- 1/2 teaspoons Black Pepper
- 1-1/2 cup Medium Pearl Barley
- 2 cups Vegetable Juice Cocktail
- 1 can (14.5 Oz.) Diced Tomatoes, Undrained
- 12 ounces, weight Fresh Mushrooms, Thinly Sliced
Method
- In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45 to 55 minutes or until barley is tender.
- Add remaining ingredients; cook for 10 to 15 minutes or until mushrooms are tender.
- Makes about 2 3/4 quarts.
- (Recipe adapted from The Best of Country Cooking 2000)
