Tuesday, November 15, 2005

Mushroom Barley Soup

6 Cups Water
6 Beef flavoured Bullion cubes
3 tins sliced mushroom pieces
2 Tablespoons dried onion flakes
1/2 cup Medium Barley (rinsed)
4-5 carrots (peeled and chunked)
Salt and pepper to taste.

Bring everything except the mushrooms to a boil. Reduce to simmer, add the mushrooms and cook covered (with top slightly askew to vent) for at least an hour or until barley has expanded and carrots are soft. Adjust salt and pepper to taste.

This soup will thicken overnight, so second day it may need a bit of water added to it. This is normal and should not alter the flavour much.