Mushroom Barley Soup
Pinched 2k timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 lb||fresh mushrooms sliced|
|1 c||chopped onion|
|1||clove garlic, chopped|
|2||cans beef broth (10 oz)|
|5||soup cans water|
|3 Tbsp||tomato paste or ketchup|
|fresh ground pepper to taste|
|1/4 c||chopped parsley|
|1 1/2 c||sliced celery and leaves|
|1 1/2 c||sliced carrots|
Wildwood, NJ (pop. 5,325)
Member Since Jan 2012
Grandma's hearty soup. When the weather starts to turn cold, this is a family favorite. Warms your soul!
Slice mushrooms. Set aside half of mushrooms.
In large pot, melt 4 Tbsp butter. Add one half mushrooms, onion, garlic. Saute 5 minutes.
Stir in broth, water, tomato paste, salt, pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour.
Add parsley, celery and carrots, cook covered about 30 minutes longer until vegetables and barley are tender.
In medium skillet, melt remaining 2 Tbsp butter. Add remaining mushrooms. Saute 5 minutes. Add to soup along with sherry.