Mushroom & Bean Barley Soup

(one serving, 15 to 20 minutes of prep time)

  • 1 cup vegetable or beef broth
  • ¼ cut evaporated nonfat milk
  • 1 oz barley
  • ½ tsp dried parsley
  • ¼ tsp black pepper
  • 2 cup fresh mushroom (about4 oz of mushrooms)
  • ¼ cup white beans, canned, rinsed and drained
  • ¼ onion, small
  • ¼ Tbsp olive oil

Drain and rinse beans in a colander and set aside. Chop onion and slice mushrooms. Heat oil in a nonstick saucepan over medium heat and sauté onions until softened, about 5 minutes. Add mushrooms and continue to cook about 5 minutes more. Add broth, milk, barley, beans and parsley. Cover and simmer until barley is tender, about 12 minutes. Season with black paper.

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