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  • 1 Cup(s) chopped onion
  • 2 Clove(s) Garlic, minced
  • 1 Tablespoon(s) vegetable oil
  • 1 Cup(s) sliced carrots
  • 1 Cup(s) sliced mushrooms
  • 1/2 Cup(s) Medium Quaker® Barley
  • 1 Teaspoon(s) basil
  • 1/2 Teaspoon(s) oregano
  • 1/2 Teaspoon(s) salt (optional)
  • 1/4 Teaspoon(s) Black pepper
  • 6 Cup(s) Water

Cooking Instructions

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing. TEN 1-CUP SERVINGS
To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.


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