mushroom barley soup, mom
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A hearty mushroom soup, very filling.
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yield
8 serving(s)
method
Stove Top
Ingredients For mushroom barley soup, mom
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1 lbmushrooms, rinsed and drained
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6 Tbspbutter
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1 conion, chopped
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1 clovegarlic, chopped
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21 1/2 ozcondensed beef broth
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5 canwater (beef broth cans)
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3 Tbspketchup
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3/4 tspsalt
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1bay leaf
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1/2 cbarley
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1/4 cparsley, fresh
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1 1/2 ccelery and leaves, sliced
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1 1/2 ccarrots, sliced
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4 Tbspdry sherry
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1 ptsour cream
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2 dashpepper
How To Make mushroom barley soup, mom
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1Chop mushrooms, melt 4 T butter and add 1/2 mushrooms, onion and garlic. Saute 5 min, stir in broth, water, tomato, salt, pepper and bay leaf. Heat to boiling, stir in barley and reduce. Simmer covered 1 hour. Add parsley, celery and carrots and cook 30 min until tender. Melt remaining butter, add remaining mushrooms and saute 5 min. Add to soup with sherry. Ladle into large soup bowls and serve with a dollop of sour cream.
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