Labadie Recipe Database

Labadie Recipe Database

id	808
Name	Mushroom Barley Soup
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category	Weight Watchers,
Main Ingredient	mushrooms
Other Ingredient	barley
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
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	5 pts +
Origin	Weight Watchers Simply the Best
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