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Ingredients
2 (14 1/2 oz) Cans beef broth
3/4 Cup quick cook barley
1/2 Cup onion, chopped
2 Garlic cloves, minced
1 Tablespoon fresh basil, snipped
Or
1 Teaspoon dried basil, crushed
1/2 Teaspoon Worcestershire sauce
1/8 Teaspoon pepper
3 Cup fresh mushrooms, sliced
1/2 Cup carrots, shredded
2 Tablespoons corn starch
2 Tablespoons water
1 Tablespoon fresh parsley, snipped
2 1/2 Cups water
Instructions
In a large saucepan bring beef broth and the 2 1/2 cups water to boiling. Stir in barley, onion, garlic, dried basil (if using), Worcestershire sauce, and pepper. Cover and simmer 5 minutes. Stir in mushrooms and carrot, simmer, covered, about 5 minutes more or until barley is tender.
Meanwhile, in a small bowl combine cornstarch and the 2 tablespoons water; stir into saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in fresh basil, if using. Sprinkle with parsley.