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Hearty Mushroom-Barley Soup Recipe

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This recipe for Hearty Mushroom-Barley Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Tuesday, March 3, 2009


3/4 cup barley
2 Tbs olive oil
3 medium-size celery stalks, sliced
1 large onion, chopped
1 1/2 lbs mushrooms, thickly sliced
2 Tbs tomato paste
2 (14 oz) cans beef broth
5 medium carrots, cut lengthwise in half, then crosswise into 1/4" slices
1/4 cup dry sherry
1 1/2 tsp salt
Fresh sage or other herb for garnish

In a 3 quart saucepan over high heat, heat barley and 4 cups water to boiling. Reduce heat to low, cover and simmer 30 minutes. Drain barley and set aside.
Meanwhile, in a 5 quart Dutch oven or sauce-pot over medium-high heat olive oil. Cook celery and onions 8-10 minutes until golden, stirring occasionally. Increase heat to high; add mushrooms and cook 10-12 minutes, until liquid evaporates and mushrooms are lightly browned, stirring occasionally. Reduce heat to medium-high; add tomato paste and cook, stirring, 2 minutes. Add beef broth, carrots, sherry, salt, barley and 4 cups water, heat to boiling. Reduce heat to low; cover and simmer 20-25 minutes, until carrots and barley are tender. Garnish, if desired. Makes 12 cups, about 80 calories each. Very low in fat and no cholesterol.




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