Mushroom Barley Soup

  • CKHeath Posted: 07/31/09
    Worthy of a Special Occasion

    I recently made this recipe for lunch for myself and my husband, but I did make a few changes. I had another recipe that used quick-cooking barley (I was able to find Quaker brand), so I tried it and it worked great. It really shortens the cooking time. Basically, you just add it to the soup when you add the broth, bring it to a boil, and then simmer for 10 minutes. To add flavor, I added a tablespoon of lemon juice right at the end. I know it sounds strange, but it works. If you don't like the flavor of lemon, white wine or red wine vinegar will have the same effect. It just brightens up the flavor. I have found this also works for some canned soups (on those rare occasions when you don't have time to cook). I also shaved slivers of Parmesan using a vegetable peeler over each just melts into the soup. One last thing, I substituted cilantro for the parsley since I always have it on hand and we actually prefer it. Since the barley is very filling, we didn't have the bread on the side. We did have leftovers, though, and they heated up great in the microwave. Happy cooking :)

  • KristyPowell Posted: 11/08/11
    Worthy of a Special Occasion

    Bland, bland,bland!!


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