Recipe by WRHS ProStart
"Nice, filling soup."
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diced red bell pepper
1 (32 fluid ounce) container
mixed greens (such as spinach, beet greens, and Swiss chard)
1/2 (12 ounce) package
thinly sliced cremini mushrooms
peeled, thinly sliced carrot
Quite easy to throw together and adjust if you don't have something. I used a yellow bell pepper (what I had) and a different kind of mushroom, but it was still very good. It may need more salt or other seasonings depending on your preference. It filled me up!
Was skeptical at first by the lack of spices but this soup was soooooo good. I had 3 bowls!!! I added crumbled sausage just because it sounded good. It would have been fine with out it. Thanks for the great recipe.
Excellent! I made some small changed: added cubed beef and replaced the chicken stock by beef stock. Also added some fresh sage and thyme. Great turnout.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
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