Savory Mushroom and Barley Soup Recipe
High Cotton Food Styling & Photography
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1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
1½ pounds sliced mushrooms
6 cups beef broth
½ cup quick-cooking barley
2 cups sliced carrots
1 (6-ounce) can tomato paste
1 teaspoon salt
½ cup finely chopped parsley
Instructions
2 cups chopped onions
1 cup chopped celery
1½ pounds sliced mushrooms
6 cups beef broth
½ cup quick-cooking barley
2 cups sliced carrots
1 (6-ounce) can tomato paste
1 teaspoon salt
½ cup finely chopped parsley
1. Heat olive oil in a Dutch oven over medium heat. Add onions and celery and cook until tender, stirring frequently, about 8 minutes Add mushrooms and cook 5 minutes, stirring frequently. Stir in broth.
2. Bring mixture to a boil. Add barley, carrots, and tomato paste. Reduce the heat and simmer, covered, 30 minutes, stirring occasionally.
3. Remove from heat. Stir in salt and parsley and let stand 30 minutes to thicken slightly and allow flavors to blend. Rewarm before serving. Serves 6.
Tips from the Test Kitchen
2. Bring mixture to a boil. Add barley, carrots, and tomato paste. Reduce the heat and simmer, covered, 30 minutes, stirring occasionally.
3. Remove from heat. Stir in salt and parsley and let stand 30 minutes to thicken slightly and allow flavors to blend. Rewarm before serving. Serves 6.
Tips From Our Test Kitchen: To substitute pearl barley for the quick-cooking variety, combine ¾ cup pearl barley and 4 cups water in a saucepan. Simmer, covered, until partially cooked, about 30 minutes. Do not drain. Add this mixture when the beef broth is added.
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