Mushroom Barley Soup
Ingredients
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
Directions
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.
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