Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

March 2019

Soup Recipes

Pumpkin Cake Recipes

Pumpkin Cake Three Rivers

Pumpkin Cake Three Rivers Recipe
Cake Mi ture 1 Bo yellow cake mi reserve 3/4 cup 1 Stick butter 1 Egg lightly beaten Pumpkin ...

read more

Barley Vegetable Soup Recipe

Barley Vegetable Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Barley Vegetable Soup recipe  PDF



1/2 cup Barley
2 quarts Chicken broth
Onion chopped Carrot peeled and amp chunked Celery stalk chopped Parsley sprigs 1 teaspoon Thyme leaves
Bay leaf 8 cups Other vegetables

Place ingredients in large pot and bring to boil. Add salt and pepper to taste. Reduce heat, cover and simmer for about 1 hour, or until barley is tender. Remove parsley abnd bay leaf. Divide if not using entire soup at one meal. Half a batch should serve 4 with addition of vegetables suggested below. (suggestions for other vegetables listed in ingredients 2 c. green beans, 3 carrots, peeled and sliced, 2 zucchini, sliced thickly, 2 cups broccoli, 2 cups cauliflower florets, 2 stalks celery, 8 oz. mush rooms, washed and thinly sliced.

Barley Vegetable Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
239 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Barley Vegetable Soup recipe  PDF   Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

SweetAndSour Chicken

New Cooking Recipes

Sort Of Egg Salad
Sort Of Egg Salad Recipe


6 Eggs 1 tb Light mayonnaise 2 ts Dijon mustard 1/4 ts Dry mustard 2 ts Fresh dill,chopped 1/8 ts Freshly ground black pepper 2 Whole wheat pita pockets OR 4 Slices of whole wheat bread Boil the eggs for 5 minutes run them under cold water and peel. Separate the whites from the yolks and discard the yolks. Chop the whites, combine them with the other ingredients and serve on whole wheat bread or in pita pockets. One ounce serving equals a half cup (4 ounces) of egg salad in one whole wheat pita or two slices of whole wheat bread. Per serving: 299 calories, 19 grams ...

Cooking Magazines: Easy Salad Recipes » March 2019   Easy Salad recipes RSS   New

Dish Of The Day

Pecan Cashew Popcorn Balls

Pecan Cashew Popcorn Balls Recipe
1 c Sugar 1 c Brown sugar firm pack 1 c Light corn syrup 2/3 c Water 1 lb Butter 2 c Pecan ...
read more

Category: » Halloween Recipes

View more dishes

>