Soup: 2 pt. Mushroom Barley Soup
Source of Recipe
Gaynell
List of Ingredients
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1 1/2 lbs. mushrooms, sliced ( I used frozen sliced mushrooms)
4 cups low-sodium beef broth
3 carrots, sliced
2 Tbs. tomato paste (no salt added)
1/2 tsp salt
freshly ground pepper, to taste
minced parsley (optional)Recipe
In a large saucepan, stir barley and 4 cups of water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked; about 30 minutes.
Meanwhile in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add mushrooms and cook, stirring as needed, until mushrooms begin to soften and release their liquid, about 5 minutes.
Add broth, carrots, tomato paste and barley with its liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper, serve, garnished with the parsley.
Serves 6.
|
|
member logon
