Bean Barley Mushroom Soup
The tender white beans and barley grains blend together well with the mushrooms and other vegetables in this hearty soup so good the first time and even better reheated the next day at work or school. It's a great home meal or a take away on the go spoon meal. 1/4 c. oil
1 lg. sweet onion, diced
3 carrots, sliced thin
3 stalks celery, sliced thin
1 parsnip, grated
3 c. mushrooms, sliced
4 c. vegetable broth
2 c. water
1 c. barley grains
1 T. garlic, minced
2 t. salt
1 t. pepper
1 - 15 oz. can white beans, drained
In a large fry pan, saute onion, carrots, celery, parsnip and mushrooms. In a large soup pot, add vegetable broth, water, and barley - cover and bring to a boil. When the vegetables are tender, add to the barley. Add in garlic, salt, and pepper. Simmer for 1 hr., add in beans stirring to mix. Continue simmering until the barley is tender - ladle up and enjoy!
Once I have a hearty, filling dinner on to simmer...I race downstairs to my basement sewing room to stitch cotton waist tie half aprons for my online shops - www.etsy.com/shp/topdrawerthreads , www.amazon.com/handmade/topdrawerthreads .
Or I’m putting the finishing touches on hand knit hats and scarves worked by me from upcycled yarn for my other shop - www.etsyc.om/shop/topdraweryarns
My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew saucy pocket knickers.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into warm winter afghans in bright eye-catching stripes.
