Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large kettle or Dutch oven, combine water, barley, and bouillon cubes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

    Advertisement
  • Meanwhile, in a 12-inch skillet, cook mushrooms, onions, carrots, and celery in oil until tender but not brown.

  • Add vegetables, parsley, tamari sauce or soy sauce, dillweed, salt, and pepper to barley mixture. Cook, uncovered, for 10 to 15 minutes or until hot. Makes 6 to 8 servings.

Nutrition Facts

210 calories; fat 4g; saturated fat 0.2g; carbohydrates 40g; insoluble fiber 4g; protein 7g; vitamin a 1205.4RE; vitamin c 13.6mg; sodium 870mg; iron 3.1mg.
Advertisement