Categories

Home Finance and Careers Food & Nutrition General Healing Diets Recipes Beverages Desserts Dips & Dressings Entrees General Salads Soups Vegetarian & Vegan Wheat-Free Vegetarianism Health Leisure and Creativity Meditation Miscellaneous Parenting Personal Growth Relationships Social & Political Spirituality

Most Popular

Six Healing Secrets But Why Do I Have ADD Removing Anger From Your Life Creating a Joyful Environment Connecting with Love

Community Links

InnerSelf News Daily Inspiration Horoscope Holistic Politics Natural Yellow Pages How to Help InnerSelf Submissions   Login Form Username Password Remember me Lost Password? No account yet? Register

New Articles

Free To Be Me I Am Not My Mother Horoscope Current Week Horoscope Previous Week Introduction to Vegetarianism

Sponsors

Subscribe Free

Email: Name: Select Lists Daily Inspiration InnerSelf Magazine Subscribe Unsubscribe

Mushroom & Barley Soup

Turn this into a vegetarian soup by using vegetable broth instead of the beef broth. When you add raw mushrooms to the cooking liquid, they stay plumper and give a good texture to the soup, which makes it heartier without extra calories. Serve this soup with a salad and hot, crusty bread for a winter supper.

Ingredients

• 1 medium onion, chopped

• 1 clove garlic, minced

• 1 teaspoon basil, crushed

• 6 cups low-salt beef broth (or vegetable broth)

• 1 cup barley

• 1/2 teaspoon Worcestershire sauce

• 1/8 teaspoon pepper

• 1 pound mushrooms, sliced

• 1/2 cup shredded carrots

• 2 tablespoons cornstarch mixed with 2 tablespoons water

• 1 tablespoon chopped fresh parsley

Editor's Note: While "regular" Worcestershire sauce has anchovies in the ingredients, a completely vegetarian Worcestershire sauce is available in health food stores.

1. In a large Dutch oven sprayed with olive oil, sauté onion and garlic until soft.

2. Add basil and beef broth, bring to a boil.

3. Add barley, Worcestershire sauce, and pepper. Cover and simmer 15 minutes.

4. Add mushrooms and carrots. Cover and simmer 25 minutes.

5. Uncover and add cornstarch mixture and cook until thick. Add parsley and serve.

Servings: 4

This recipe is excerpted from "Cooking with Herbs & Spices" by Judy Gilliard, ©1999.. Reprinted with permission from the publisher: Adams Media Corporation, Holbrook, Massachusetts.

Info/order this book

Judy Gilliard hosts the healthy living radio spot Judy a la Carte on radio stations nationally and has spoken and taught on the topic for Royal Cruise Lines, The College of the Desert, and others. She has written numerous cookbooks focusing on healthy eating.