MUSHROOM BARLEY SOUP

Mushroom Barley Soup image

This is a great soup for a cool night. The sauteed mushrooms add an earthy richness that just can't be beat!

Provided by Susan Thomas

Time 1h45m

Number Of Ingredients 15

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Ingredients

1 lb fresh mushrooms sliced
6 Tbsp butter
1 c chopped onion
1 clove garlic, chopped
2 cans beef broth (10 oz)
5 soup cans water
3 Tbsp tomato paste or ketchup
3/4 tsp salt
fresh ground pepper to taste
1 bay leaf
1/2 c barley
1/4 c chopped parsley
1 1/2 c sliced celery and leaves
1 1/2 c sliced carrots
4 Tbsp sherry

Steps:

1. Slice mushrooms. Set aside half of mushrooms.
2. In large pot, melt 4 Tbsp butter. Add one half mushrooms, onion, garlic. Saute 5 minutes.
3. Stir in broth, water, tomato paste, salt, pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour.
4. Add parsley, celery and carrots, cook covered about 30 minutes longer until vegetables and barley are tender.
5. In medium skillet, melt remaining 2 Tbsp butter. Add remaining mushrooms. Saute 5 minutes. Add to soup along with sherry.

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