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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mushroom Barley Soup Recipe

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This recipe for Mushroom Barley Soup is from Our Great Family Cookbook, 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 recipe quicker beef stock, meat shredded and reserved
1 cup of pearl barley
1 pound of white button mushrooms, or an assortment of mushrooms
1 onion chopped
2 medium carrots chopped
2-4 garlic cloves minced
1 tablespoon tomato paste
¼ teaspoon of salt
Pepper and Thyme to taste
Parsley for garnish
Directions:
Directions:
Sauté onions and carrots in a Dutch oven in a couple tablespoons of olive oil until softened, about 5-7 minutes. Add mushrooms, ¼ teaspoon of salt, pepper, thyme, and cook another 5 minutes. Add tomato paste, garlic, and cook another 2 minutes. Add 2 quarts of beef broth and shredded meat to Dutch oven and bring to a boil. Add barley reduce heat to simmer. Cook the soup on medium low for about 40 minutes or until barley is cooked to your liking.

**For a meatless version use 8 cups of chicken or vegetable broth instead of beef stock. Add ½ ounce of dried mushrooms, such as porcini, to simmering stock and let steep for about ½ hour. Remove dried mushrooms, chop, and proceed with recipe as follows. Add chopped dried mushrooms to soup during simmering stage with barley.

 

 

 

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