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Mushroom Barley Soup

Reviewed: Sep. 10, 2012
I turned it into a vegan soup by using veggie stock only and instead of precooking the barley, I toasted it with the veggies after they sauteed and then just added the stock. i put a couple of teaspoons of herbs de provence, as well with the sauteeing veggies. Added a 1/2 c of red wine for the simmer. Delicious!!!
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