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Vegetarian Barley Mushroom Soup

Vegetarian Barley Mushroom Soup

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    Servings

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Full of fresh vegetable flavors and hearty beans, Vegetarian Barley Mushroom soup is perfect for the long winter months as well as year-round. This recipe is made without meat or dairy and is a great option for vegetarians or anyone looking for a recipe full of fresh flavors.

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Ingredients

  • 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) Quaker® - Medium 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.

Key Products

Quaker® - Medium Barley
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