Date: Mon, 29 Nov 1999 07:24:56 -0500
From: Holli Rodrigues (HRODRIGUES@ctiusa.com)
Message-Id: (ED97D2824517D2119C8D00A0C9B428D7294419@outlook.ctiusa.com)
MUSHROOM BARLEY SOUP
This soup recipe couldn't be quicker. It creates a nice light broth
and has a wonderful mushroom taste. It makes the perfect autumn lunch
recipe; serve with a nice loaf of bread.
1 pound mushrooms, sliced
2 medium carrots, peeled and shredded
1 small tomato, peeled and cut into quarters
2 stalks of celery, chopped
1/2 cup barley
4 sprigs of parsley, minced
salt and pepper to taste
2 1/2 cups of water
2 cups vegetable broth
In a large saucepan, combine all the ingredients. Bring the mixture to
a boil, reduce the heat, and allow it to simmer for 1 hour. Serve.
kwvegan vegan