This recipe for quick and easy mushroom barley bacon soup combines three ingredients Eastern Europeans love. Best of all, it takes only 15 minutes to prepare (10 minutes if you buy presliced mushrooms!) and 15 minutes to cook. Most soups of this type include beef as an ingredient, which takes about an hour to cook. This spin uses beef broth and Canadian bacon. Serve this with crusty bread and a salad and you're good to go.
View this larger image of Quick and Easy Mushroom Barley Bacon Soup.
Makes 4 servings Quick and Easy Mushroom Barley Bacon Soup
View this larger image of Quick and Easy Mushroom Barley Bacon Soup.
Makes 4 servings Quick and Easy Mushroom Barley Bacon Soup
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 tablespoon canola or olive oil
- 1 large chopped onion
- 2 carrots, peeled and sliced thinly
- 1 pound sliced mushrooms of choice (exotic or button)
- 6 (14-ounce) cans low-fat, low-sodium beef broth
- 1/2 cup instant barley
- 1 tablespoon chopped fresh herbs of choice (thyme is nice)
- 1/4-1/2 teaspoon black pepper
- 8 ounces Canadian bacon, chopped
Preparation:
- In a large saucepan over medium heat, add oil, onion and carrots and saute until vegetables begin to wilt, about 2 minutes. Add mushrooms and cook another 2 minutes, stirring frequently.
- Add broth and barley. Bring to a boil, reduce heat to medium-low, cover and simmer 15 minutes or until barley is tender. Stir in Canadian bacon, heat through. Ladle into warm bowls.
