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Mushroom Barley Soup


8 cups water

3/4 cup pearl barley

2 tbsp olive oil

3 stalks celery-diagonally sliced

1 onion-chopped

1 1/2 lbs fresh mushrooms-sliced

2 tbsp tomato paste

2 14 oz cans beef broth(can use the low sodium,low fat kind)

5 carrots-sliced

1/4 cup dry sherry(optional)

1 1/2 tsp salt


Cook barley in 4 cups water til boiling.

Reduce heat and simmer for 20 minutes and then drain.

In a skillet,heat the olive oil and saute the onion and celery for 8-10 minutes.

Add the mushrooms and continue cooking for another 8-10 min or til liquid is all absorbed and mushrooms are lightly browned.

Decrease the heat and stir in the tomato paste and cook for 2 minutes.

Pour veggies into a large pot,add the barley,broth,4 cups water,carrots,sherry and salt.

Cover and simmer for 20-25 minutes or til carrots and barley are tender.