Mushroom - Barley Soup

A hot bowl of soup makes you feel warm and cozy. Savor a comforting bowl of this one on a blustery winter day. Beef broth adds lots of flavor, but if you prefer a vegetarian soup, use vegetable broth instead.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, stir the barley and 4 cups water, bring to a boil.

Step 2

Reduce the heat and simmer, partially covered, until barley is partially cooked, about 30 minutes.

Step 3

Meanwhile, in a Dutch oven heat the oil. Add the onions and celery, cook stirring as needed until softened, about 6 - 8 minutes.

Step 4

Add the mushrooms and cook stirring as needed until mushrooms begin to soften and release their liquid, about 5 minutes.

Step 5

Add the broth, carrots, tomato paste and barley, (with its liquid) and bring to a boil.

Step 6

Reduce the heat and simmer partially covered, stirring as required until the barley and carrots are tender, about 30 minutes.

Step 7

Stir in the salt and pepper.

Step 8

Serve, garnished with minced Parsley.