Barley-Mushroom Soup

Name: Barley-Mushroom Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: ½ tsp. garlic powder; ½ tsp. dried thyme; ½ tsp. salt-free seasoning blend; ¼ cup dry quick-cooking pearl barley; 5 cups water, divided; 4 cups low-sodium beef broth; 4 tsp. Worcestershire sauce; 1 cup chopped carrots; 3 cloves garlic, minced; 1 cup chopped celery; 1 tsp. dill weed; 1½ tsp. dried parsley flakes; 1½ tsp. dried basil; 1–1½ tsp. salt, optional; 2 large onions, chopped; 1½ tsp. dried oregano; 6 cups sliced fresh mushrooms

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
8 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Janie Steele Moore, OK

Ingredients

6 cups sliced fresh mushrooms
2 large onions, chopped
3 cloves

Americas
United States
Light
Soup

Method

Combine all ingredients in slow cooker.
Cook on Low 7–8 hours, or until vegetables are done to your liking.