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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mushoom - Barley Soup Recipe

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This recipe for Mushoom - Barley Soup is from The Gliha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh mushrooms, rinsed and drained
6 TBSP butter or margarine
1 cup finely chopped onion
1 clove garlic, finely chopped
2 cans (10 3/4 oz size) condense beef broth***
5 soup cans water
3 TBSP tomato paste or ketchup
3/4 tsp. salt
Few twists freshly group pepper
1 bay leaf
1/2 cup barley - medium pearl size
1/4 cup chopped parsley
1 1/2 cups sliced celery and leaves
1 1/2 cups sliced carrots
4 TBSP dry sherry (optional)
1 pt. sour cream (optional)

***six qts water
shank meat and 4 bones or so
one little whole onion (leave skin on)
celery for taste
bring to boil and simmer for 3 hours or so
soup will gel when cool if rich
Directions:
Directions:
Chop 1/2 lb. mushrooms. Slice remaining 1/2 lb.

In large saucepan, melt 4 TBSP butter. Add the chopped mushrooms, onions and garlic; saute 5 minutes.

Sir in broth, water, tomato paste, salt, pepper and bay leaf.

Heat to boiling. Stir in barley. Reduce heat; cover and simmer 1 hour.

Add parsley, celery and carrots; cook, covered about 30 minutes longer or until vegetables and barley are tender.

In medium skillet melt remaining 2 TBSP butter. Add the reserved sliced mushrooms and saute 5 minutes. Add to soup along with sherry.

Ladle into large soup bowls and serve with a dollop of sour cream.
Number Of Servings:
Number Of Servings:
2 quarts, 8 servings

 

 

 

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