Mushroom-Barley Soup

Mushroom-Barley Soup


  • 4 cups water
  • 3/4 cup uncooked medium pearl barley
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1-1/2 pounds sliced mushrooms
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 2 cups carrots, chopped
  • 1 can tomato paste (6 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup minced fresh parsley


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).

Meanwhile, in a soup kettle, saute onion, celery, and carrots in oil until tender.  Add mushrooms; cook and stir for 5 minutes.  Stir in the broth, carrots, tomato paste and barley mixture.  Bring to a boil over medium heat.

Reduce heat; cover and simmer for 30 minutes, stirring occasionally.  Stir in parsley, salt and pepper.

Yield: 10 Servings


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