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Mushroom Barley Soup (Ww)

34 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery ribs, chopped
1 12 lbs mushrooms, sliced
4 cups low sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
12 teaspoon salt
fresh ground pepper
fresh minced parsley


In a pot add barley and 4 cups of water, bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked. In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning). Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil. Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes. Stir in salt and pepper garnish with parsley and serve.

Source: www.food.com