Bavarian Barley Soup
I made this soup for lunch today and it turned out good. I did make a couple
of changes though.
The recipe calls for sausage, but I didn't have any. So I just omitted it.
I also didn't have chicken broth, and used vegetable broth, instead. I used
shredded cabbage from bagged coleslaw. I used one big can of diced tomatoes,
and added a couple of cups of extra water, since the recipe didn't say what
size cans to use.
Since I don't like mustard, I also omitted that. And I didn't garnish with
croutons.
Enjoy! Here's the recipe.
Barley is a high soluble fiber and a flavorful grain. This soup is tasteful
as well as warming to the body. Filled with a chicken broth base combined
with
various vegetables and
sausage.
1/2 pound sausage
3/4 cup barley
2 cups shredded cabbage
1 cup carrot, sliced
1 cup sliced celery
1/2 cup chopped onion
1 garlic clove, crushed
1 bay leaf
4 cups chicken broth
1 cup water
2 cans stewed tomatoes
2 tablespoons prepared
mustard
1 cup croutons
1. Brown sausage in a kettle over medium heat. Drain. Add barley, shredded
cabbage, sliced carrots, sliced celery, chopped onion, crushed garlic clove,
bay leaf,
chicken
broth, water, and stewed tomatoes. Cover and simmer for 1 hour, or until the
barley and vegetables are tender.
2. Stir in prepared mustard. Garnish with croutons.
Makes 6 servings.
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