I found this recipe on another message board I used to be on. I made this last night and not only is it souper easy (I'm sorry, I just had to do that!), it was really good.
Mushroom, Barley and White Bean Soup (P2)
(makes 2 servings)
1 can great northern beans, drained and rinsed
8 oz. sliced button mushrooms
1 C cooked barley (I used leftover brown rice instead and it turned out great)
2 C low sodium chicken broth (orginal recipe called for water; I'm sure you could use low sodium beef broth too)
Place all four ingredients in a medium saucepan. Bring to a boil, the reduce heat and simmer until mushrooms are cooked through.
It might look like there won't be enough liquid, but don't add any. Once those mushrooms start to cook, there is plenty.
The orginal recipe didn't calling for seasoning the soup, but I added Italian seasoning and it was good. I'm sure you could season using just about any seasoning you wanted.
Enjoy
Mushroom, Barley, White Bean Soup
