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Carolina Mushroom Barley Soup

sent in by: Ed Ellis


1 onion, chopped
1 pound ground sirloin, 93% lean
1 medium stalk celery, diced
4 carrots, chopped in food processor
4 beef boullion cubes
2 large packages of fresh sliced mushrooms
2 6 oz. cans Del Monte Mexican Tomatoes
2 cans fat free chicken broth
2 tbs. olive oil
1/4 cup soy sauce
1 11 oz package Quaker Quick Barley
1 tsp. garlic powder
1 tbs. Louisiana Cajun Spice (use 2 tsp red pepper as a substitute
2 tsp. light salt (or regular salt)
1 tsp. dill weed
3 cups wate

Sauté ground beef in a frying pan using a table spoon of olive oil. When brown drain all fat away and toss.

In a large pot, combine onion, celery, spices, and mushrooms with oil and sauté for 5 minutes at high heat stirring constantly. Add water and bring to a boil then add bullion cubs, barley, soy sauce, seasonings, beef, chopped carrots, and water. Reduce heat to a slow boil and simmer for 2 hours.

Makes about 6 quarts.

Freezes well and is so nice to take out for a quick lunch.

This soup is surprisingly rich, even without much oil.

All who try it love it!