Mushroom Barley Soup
I typically use Beef Stock (page 78) made with roasted soup bones in this hearty soup, but it’s equally good, though a little lighter, if you make it with Chicken Stock (page 77) or Vegetable Broth (page 79). If you use hulled barley instead of pearl barley, you will need to cook it at least thirty minutes longer on the stovetop.
Sodium per serving:
108 mg
Number of servings:
8
This recipe can be found on page 136 of
Low Sodium, Big Flavor