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Aunt Wanda's Fresh Mushroom Barley Soup Recipe

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This recipe for Aunt Wanda's Fresh Mushroom Barley Soup is from The Novak/Horbett 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 lb fresh mushrooms
6 tbsp butter or margarine
1 cup onions (chopped – 2 large)
1 clove garlic chopped
6 beef, vegetable or mushroom bullion cubes
1 ½ cups celery chopped (4 stalks)
4 tbsp tomato paste
1 tsp salt
1 bay leaf
½ cup regular barley
¼ fresh chopped parsley
14 cups water (3 ½ qts.)
1 ½ carrots chopped (4)
Fresh pepper ground in mill

Directions:
Directions:
Slice half of the mushrooms. Melt 4 tbsp butter; sauté onions, garlic and mushrooms for 5 minutes in large kettle.

Stir in tomato paste, bullion cubes, water, seasoning. Heat to boiling point. Add bay leaf, stir in barley and reduce heat. Simmer 1 hour covered.

Add parsley, celery, and carrots; simmer about 30 minutes or until tender.

When soup is cooked, add 4 tbsp dry sherry. If soup becomes too thick, add more water.

When ready to serve, sauté rest of mushrooms in 2 tbsp butter, about 5 minutes. Add to soup along with sherry.

Ladle into soup bowls and serve with dollop of sour cream.

Use large kettle as it makes a lot (can be frozen)

 

 

 

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