Sunday, March 29, 2009

Mushroom Vegetable Soup Recipe

2 carrots, sliced thin
1 onion, diced
1-2 stalks celery, diced
2 cups chopped aromatic mushrooms
1/2-2/3 cup hulled barley
1/2 cup peas
1/2 cup corn
4 canned whole tomatoes, plus
1/2 cup juice
2 tsp. basil
1 tsp. oregano
1/2 tsp. garlic powder
2 Tbsp. soy sauce
Chop mushrooms into small pieces. Sauté mushrooms, onions, celery with 1 cup water (or a 3 Tbsp. oil) for 5-10 minutes. Add barley, carrots, tomatoes, spices, soy sauce and water. Bring to a boil, cover and simmer at a low boil for 1 hour. Add corn, peas and salt (if any). Adjust seasonings and cook for an additional 1/2 hour. Serve

No comments:

Post a Comment