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"The belly rules the mind."--Spanish Proverb

Mushroom Barley Soup Recipe

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This recipe for Mushroom Barley Soup is from The Cianciolo 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:  
1/2 cups pearled barley
16 cups chicken or vegetable broth
1 lb button mushrooms halved or quartered
1/2 cup onion
2 cloves garlic
2 carrots, peeled and diced
2 T tomato paste
1 bay leaf
2-3 T sherry
2-3 T olive oil
Directions:
Directions:
In medium saucepan, heat olive oil. Add onion, garlic and vegetables and saute until tender, careful not to burn garlic. Add the tomato paste and stir for one minute. Add the broth and bring to a boil. Add the barley, along with all the seasonings minus the sherry, to the pot. Simmer for 45 minutes, adding water if it is too thick. Taste and season with salt and pepper. Add the sherry and heat briefly. Serve.
Personal Notes:
Personal Notes:
This is healthy and quick. You can add chopped meat and saute it with the vegetables if you desire.

 

 

 

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