Warm the Family Up with this Mushroom Barley Soup

Warm the Family Up with this Mushroom Barley Soup

By Janet Tharpe

 

 

 

Searching for a great, hearty soup to warm you up on those winter nights?Susan Thomas’ Mushroom Barley Soup is a favorite in her family and sure to be with yours. This is the perfect soup for a cool night. The sautéed mushrooms add an earthy richness that just can’t be beat!See step-by-step photos of Susan’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/barleysoupYou’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”… -Janet{{more}}What You Need1 lb fresh mushrooms sliced6 tbsp butter1 c chopped onion1 clove garlic, chopped2 cans beef broth 5 soup cans water3 tbsp tomato paste or ketchup3/4 tsp saltFresh ground pepper to taste1 bay leaf1/2 c barley1/4 c chopped parsley1 1/2 c sliced celery and leaves1 1/2 c sliced carrots4 tbsp sherryDirections• Slice mushrooms. Set aside half of mushrooms.• In large pot, melt 4 tbsp butter. Add one half mushrooms, onion, garlic. Sauté 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. Sauté 5 minutes. Add to soup along with sherry.www.justapinch.com/barleysoup© 2011 Just A Pinch Recipe Club. Brought to you by American Hometown MediaUsed by Permission.