Post by Nictoshek on Sept 18, 2009 23:55:11 GMT -7
One of my favorite soup recipes. Enjoy !
Barley Soup/ Krupnik
This hearty soup is easy to adapt according to your personal tastes and what you have on hand.
Try adding celery, corn, peas, or other veggies for extra variety.
Preparation time: 10 minutes
Cooking time: 1 hour
Serves 4 to 6
1 medium potato
1 carrot
4 3/4 oz. cans (about 6 cups) bee
or vegetable broth
1/2 tbsp. dried parsley flakes
1/2 tbsp. dill weed
2 or 3 fresh mushrooms
1 tsp. butter or margarine
1/4 cup pearl barley
1. Peel potato and carrot and cut into
bite-sized pieces.
2. Put all but 3/4 cup broth into a large
kettle. Add potato, carrot, parsley
flakes, and dill weed and bring to a
boil. Reduce heat to low and cover.
3. Meanwhile, clean and slice
mushrooms. Melt butter in a skillet
over medium heat. Add barley and
mushrooms and sauté 1 to 2
minutes. Add remaining broth and
simmer 5 to 7 minutes, or until
mushrooms are soft.
4. Add barley mixture to kettle and
simmer for about 45 minutes, or
until barley is tender.
5. Serve hot.*
*For a special treat, stir in
evaporated skim milk just before
serving.This makes a rich and
creamy soup that is still low in fat.
