Hearty Mushroom-Barley Soup
Last updated 1/20/2021 at 9:38am
A real rib-sticker. Get a head start by cooking the barley the day before, then cool and refrigerate until needed.
3/4 cup pearl barley
8 cups water
2 tablespoons olive oil
3 stalks celery, cut into 1/4-inch thick slices
1 large (12 ounces) onion, chopped
1 1/2 pounds mushrooms, trimmed and thickly sliced
2 tablespoons tomato paste
5 carrots, peeled and each cut lengthwise in half, then crosswise into 1/4-inch slices
2 cans (14 1/2 ounce each) beef broth
1/4 cup dry sherry
1 1/2 teaspoons salt
1. In 3-quart saucepan, combine barley and 4 cups water; heat to boiling over high heat. Reduce...