Labadie Recipe Database

Name Mushroom Barley Soup Number of People 6 List of Ingredients 3/4 cup pearl barley 1 T olive oil 4 onions, chopped 2 celery stalks, chopped 1 1/2 lbs. mushrooms, sliced 4 cups low-sodium beef broth 3 carrots, sliced 2 T tomato paste 1 T. Worcestershire sauce 2 T. fresh thyme 1/2 tsp. salt freshly ground black pepper, to taste Description In a large saucepan, stir the barley and 4 cups water; bring to a boil.  Reduce heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes. Meanwhile, in a Dutch oven, heat the oil.  Add the onions and celery; cook, stirring as needed, until softened, 6 to 8 minutes.  Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes. Add the broth, carrots, tomato paste, thyme and barley with its liquid; bring to a boil.  Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes.  Stir in salt, pepper and Worcestershire sauce; serve. Time 90 minutes Difficulty (1-5) 1 Notes 5 pts + Image