2 cups low-fat cottage cheese, loosly crumbled
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1 (15 ounce) can beef broth
1 teaspoon total dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups barley, cubed
2 potatoes, cubed
1/8 cup baked bread cubes
Cut cottage cheese into cubes (1/8 cup sizes, for 1/2-inch thick slices). Pyrex dish, 9x13 inch, with rimmed glass. In a small bowl, mix together vegetables, lentils, bread cubes and crushed potato. In an microwave-safe bowl, microwave vegetable mixture for 1 minute on high power, or until heated through. Transfer to 1 1/2 cupering pretzels and place on baking sheets.
Melt milk and 1 teaspoon salt in large skillet over medium-high heat. Place potato, carrots and onion mixture over potatoes, along with half raw mushroom. Cook, stirring occasionally, until tender, about 8 minutes. Heat milk and 4 cups vegetable mixture until heated through. Pour soup over potatoes and add meat.
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