"Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year."

Ingredients

  • 4 cups water
  • ¾ cup uncooked pearl barley
  • 4 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1 ½ lbs. sliced fresh mushrooms
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 2 cups sliced carrots
  • 1 ounce) (6 can tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup minced fresh parsley

Directions

1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)


2. Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.


3. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.