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 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.