I’m switching things up a bit. Recipes and Pictures will be switched this week (but only this week). To make amends I will be posting Pictures (note the s as in plural, multiple pictures).
On to the recipe.
I first started using this amazing soup recipe in high school, and have loved it ever since.
This recipe makes about 1-2 servings (depending on our idea of a serving).
1 cup vegetable broth
1/4 cup evaporated milk
1/2 oz. barley
1/2 Tsp dried parsley
1/4 cup canned white beans, rinsed and drained
1/4 small onion
1/4 tbsp olive oil
Drain and rinse white beans and set aside. Finely chop onions and slice mushrooms. Heat olive oil in saucepan over medium heat. Add onions and sauté until softened, about 5 minutes. Add the mushrooms and continue to cook for another 5 minutes. Next, add broth, milk, beans, barley, and parsley. Cover and simmer until barley is tender, about 10-15 minutes. Season with black pepper and enjoy hot!
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