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Mushroom Barley Soup




Source of Recipe


Everyday Food, January/February 2004


Recipe Introduction


Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness. Use quick-cooking barley as a time-saver. It has the same nutty flavor as pearl barley, but it cooks in approximately half the time.
Prep Time 10 minutes
Total Time 45 minutes
Yield Serves 4



List of Ingredients




3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 pound button or cremini mushrooms, trimmed and halved
2 teaspoons tomato paste
2 cans (14.5 ounces each) reduced-sodium beef broth
1 cup quick-cooking barley
1 teaspoon dried oregano
1 teaspoon red-wine vinegar
1/4 cup chopped fresh parsley


Recipe



In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium.

Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more.

Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley.