Last week, I bought a box of mushrooms on sale for $1 but never got around to cooking them. They were just starting to look a little not-so-fresh, so I used them up last night with the remains of last weeks baby carrots and celery too. This is good recipe when you need to clean out your crisper drawers. It is high in fiber and low in calories.
So even if you buy your vegetables on sale, you aren't saving if you let them spoil before you use them
Mushroom Barley Soup
2 carrots, cut into sticks 1 1/2 inch long
2 celery stalks, cut into 1 1/2 inch sticks
1 medium onion, chopped
1/2 pound mushrooms, thick sliced
salt and pepper
1 T oil
saute the vegetables in the oil
2 cans chicken broth (I will try beef broth next time)
1/2 C barley
1 can water
add to vegetables, cook covered until done - 15-20 minutes for quick barley, 30-40 minutes for regular barley
Recipe suggests substituting 1 can cream of mushroom soup for 1 can of broth and adding 8 ounces cooked chicken for a heartier soup.
I really enjoyed this soup last night and look forward to having another bowl for my lunch. In case you need barley, I thought it was stocked by the cornmeal on the baking aisle but it was with the boxed rice products. Walmart only had one kind, one brand, one size - Quaker quick cooking.