Savory Mushroom and Barley Soup
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 11⁄2 pounds sliced mushrooms
- 6 cups beef broth
- 1⁄2 cup quick- cooking barley
- 2 cups sliced carrots
- One 6- ounce can tomato paste
- 1⁄2 teaspoon salt, or to taste
- 1⁄2 cup finely chopped parsley
Instructions:
To substitute pearl barley for the quick- cooking variety, combine 3⁄4 cup pearl barley and 4 cups water in a saucepan. Simmer, covered, until partially cooked, about 30 minutes. Do not drain. Add this mixture when the beef broth is added.
- Heat the olive oil in a Dutch oven over medium heat . Add the onions and celery and cook, stirring frequently, until tender, about 8 minutes Add the mushrooms and cook for 5 minutes, stirring frequently. Stir in the broth.
- Bring the mixture to a boil. Add the barley, carrots, and tomato paste. Reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
- Remove from the heat. Stir in the salt and parsley and let stand for 30 minutes to thicken slightly and allow the flavors to blend.