Mushroom Barley Soup
Mushroom Barley Soup

3/4 cup pearl barley

2 tablespoons Butter or Wild Mushroom & Sage Olive Oil

4 onions, chopped

2 celery stalks, chopped

1 1 2/ lbs. mushrooms, sliced

4 cups low-sodium beef broth

3 carrots, diced

2 tablespoons tomato paste

1/2 teaspoon salt or to taste

1/2 teaspoon freshly ground black pepper

Minced parsley for garnish

 

In a large saucepan, combine the barley and 4 cups water; bring to a boil.  Reduce heat to simmer 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 the mushrooms and cook, stiring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.

Add the 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 parsley.

* This makes a big pot of soup and it can be refrigerated up to 4 days or can be frozen.