Mushroom Barley Soup
- 3/4 cup uncooked barley
- 2 tablespoons olive oil
- 3 celery stalks sliced
- 1 large onion chopped
- 1 1/2 pounds cinnamon cap mushrooms
- 2 tablespoons tomato paste
- 2 cans beef broth - (13 3/4 to 14 1/2 oz ea)
- 5 medium carrots halved lengthwise, then crosswise into 1/4" slices
- 1/4 cup dry sherry
- 1 1/2 teaspoons salt
- Fresh sage for garnish
In a 3-quart saucepan over high heat, bring the barley and 4 cups of water to a boil. Reduce heat to low and continue cooking for about 30 minutes. Drain and set aside.
In a Dutch over or saucepot over medium-high heat, heat the olive oil. Add the celery and onion, continuing to cook for about 10 minutes, or until golden brown. Increase the heat to high and add the mushrooms. Cook for about 10 minutes until the liquid evaporates and the mushrooms are lightly browned. Reduce the heat and add the tomato paste. Cook, stirring, for about 2 minutes.
Add the beef broth, carrots, sherry, salt, barley, and about 4 cups of water. Heat until it reaches a boil, then reduce immediately to low. Cover and simmer for about a half hour, or until the carrots and barley are tender. Garnish with fresh sage.
This recipe yields ?? servings.