Mushroom-Barley Soup

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 The Unicorn cooks brings you a scrumptious recipe of Mushroom Barley Soup. An actual rib-sticker. Get a head begin by cooking the barley the day earlier than, then cool and refrigerate till wanted.

3⁄4 cup pearl barley

8 cups water

2 tablespoons olive oil

3 stalks celery, lower into 

1⁄4-inch-thick slices

1 massive onion (12 ounces), chopped

1 1⁄ 2 kilos mushrooms, trimmed and thickly sliced

2 tablespoons tomato paste

5 carrots, peeled and every lower lengthwise in half, then crosswise into  1⁄4-inch-thick slices

2 cans (14 1 ⁄ 2 ounces every) beef broth or

3 1 ⁄ 2 cups Brown Beef Inventory 

1 1⁄ 2 teaspoons salt


1. In 3-quart saucepan, mix barley and 4 cups water; warmth to boiling over excessive warmth. Scale back warmth; cowl and simmer half-hour. Drain.

2. In the meantime, in 5-quart Dutch oven, warmth oil over medium-high warmth. Add celery and onion; cook dinner, stirring, till golden, about 10 minutes. Enhance warmth to excessive; add mushrooms and cook dinner, stirring often, till liquid has evaporated and mushrooms are evenly browned, 10 to 12 minutes.

3. Scale back warmth to medium-high; add tomato paste and cook dinner, stirring, 2 minutes. Add barley, carrots, broth, sherry, salt, and remaining 4 cups water; warmth to boiling. Scale back warmth; cowl and simmer till carrots and barley are tender, 20 to 25 minutes. Makes about 12 cups or 10 first-course servings.

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