HEARTY MUSHROOM BARLEY SOUP3/4 cup pearled barley
2 tablespoons olive oil
3 stalks celery, sliced
1 large onion, chopped
1 1/2 pounds mushrooms, trimmed, thickly sliced
2 tablespoons tomato paste
2 cans (14 1/2 ounces each) beef broth
1/4 cup dry sherry
5 carrots, peeled, cut into 1/4-inch slices
1 1/2 teaspoons salt
In large saucepan, heat barley, 4 cups water to boiling over high heat. Reduce heat to low, cover and simmer 30 minutes. Drain barley, set aside.
In large Dutch oven, heat olive oil, add celery, onion. Cook, stirring occasionally until golden, 10 minutes. Add mushrooms, cook stirring occasionally, 10 minutes, until mushrooms are lightly browned.
Add tomato paste, broth, sherry, carrots, salt, barley, 4 cups water, heat to boiling.
Reduce heat to low, cover and simmer until carrots and barley are tender, 25 minutes.
Makes 6 servings
Source:
The New Good Housekeeping Book