Savory Mushroom-Barley Soup |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year. Ingredients:
4 cups water |
3/4 cup uncooked medium pearl barley |
4 medium onions, chopped |
2 celery ribs, chopped |
1 tablespoon olive oil |
1-1/2 pounds sliced fresh mushrooms |
6 cups reduced-sodium beef broth or vegetable broth |
2 cups sliced carrots |
1 can (6 ounces) tomato paste |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup minced fresh parsley |
Directions:
1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
2. Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
3. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley. Yield: 10 servings (about 3-1/2 quarts).
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