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Vegetable Barley Soup

Vegetable Barley Soup
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Yield: 8 to 10 servings

This savory soup will chase away the chill from an autumn evening.

Ingredients:

  • 8 vegetable bouillon cubes
  • 8 cups water
  • 2 tablespoons chopped parsley
  • 2 stalks celery with leaves, chopped
  • 1 cup barley
  • 1 cup chopped leeks
  • 1 pound mushrooms, sliced
  • 2 tablespoons butter
  • 4 to 6 carrots, sliced
  • freshly ground black pepper to taste

Instructions:

In large saucepan, bring bouillon and water to boil, stirring to dissolve bouillon. Add parsley, celery, and barley, and bring back to boil. Cover, reduce heat, and simmer for about 1-1/2 hours or until barley is tender. Meanwhile, saute leeks and mushrooms in butter. When barley is tender, add leeks, mushrooms, and carrots to soup. (Add 1 to 2 cups water at this point if you like a lot of broth.) Cook 20 to 30 minutes longer or until carrots are tender. Add pepper to taste and serve.
Updated Monday, March 24th, 2003

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