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After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It’s a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
Nutritional Facts 1 cup equals 101 calories, 2 g fat (trace saturated fat), 0 cholesterol, 746 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Mushroom Barley Soup in Reminisce August/September 2008, p48
Thicken Barley and Bean SoupBarley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the desired consistency.
Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the desired consistency.
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