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1d7f8861 a1ac 4023 9cb3 9af25215c030  2016 03 24 08 00 44

Mushroom and barley soup!

2 quarts vegetable stock
One container of sliced mushrooms of your choice
1 cup pearled barley
Two-three cloves garlic, sliced
2 tablespoon olive oil
Small package of baby carrots
Salt and pepper

In large pot combine mushrooms, olive oil, carrots and garlic, cook down for 5-7 minutes then add vegetable stock and barley cook on medium for 35 minutes remove serve with parsley, salt and pepper.. Enjoy this light but incredibly filling and delicious soup!

Debbie Scott
Debbie Scott
Looks delicious.
Kheya Ganguly-Kiefner
Kheya Ganguly-Kiefner