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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mushroom, Barley & Parsley Chowder Recipe

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This recipe for Mushroom, Barley & Parsley Chowder is from Recipes Through The Generations, 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:  
2 lbs. mushrooms
1/3 cup olive oil
1 10-oz. pkg. onions,chopped
1/2 cup paprika
1 14-oz. can pear-shaped tomatoes
2 qts. chicken/beef broth
1 cup water
1 cup pearl barley, rinsed
2 Tbsp. red wine vinegar
2 cups minced parsley
Salt & pepper
Directions:
Directions:
Thinly slice mushrooms. In 6-8 qt. pan over high heat, combine mushrooms and 1/2 cup olive oil. Stir often until mushroom juices evaporate - about 15 minutes. Add onion & stir until onion is limp - about 5 minutes. Stir in paprika, tomatoes, beef broth, water, barley and vinegar. Over high heat, bring to boil. Reduce heat, cover and simmer about 30 minutes. (Can be chilled at this point and reheated next day.)

In a 10-12" fry pan over high heat, stir in 1 Tbsp. olive oil with parsley. Stir about 3 minutes. Spoon onto paper towel to drain Add parsley to soup when barley is tender. Salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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